Short Description
Texas Trash is a creamy, cheesy, spicy warm bean dip made with refried beans, sour cream, and taco seasoning—baked until hot and bubbly. It’s the ultimate party dip perfect for game day, potlucks, or anytime snacking.
Why You’ll Love This Recipe
- Rich, gooey, and full of flavor
- Quick prep with just a few pantry ingredients
- Bakes in one dish—easy cleanup
- Perfect crowd-pleaser for any gathering
- Great served with tortilla chips, veggie sticks, or even as a taco filling
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 (16-ounce) cans refried beans (preferably spicy fat-free)
- 1 (8-ounce) package cream cheese
- 1 cup sour cream
- 1 taco seasoning packet
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning. Use a hand mixer to blend until smooth.
- Spread the bean mixture evenly into a 9×13-inch baking dish.
- Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top.
- Bake for 25–30 minutes, or until the cheese is bubbly and lightly browned around the edges.
- Remove from the oven and serve warm with tortilla chips.
Servings And Timing
- Servings: Serves 10–12 as an appetizer
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Total Time: ~40 minutes
Variations
- Spicy version: Add diced jalapeños, hot sauce, or pepper jack cheese
- Meaty twist: Mix in cooked, crumbled ground beef or chorizo
- Tex-Mex upgrade: Top with sliced olives, green onions, or diced tomatoes after baking
- Healthier dip: Use low-fat cream cheese and sour cream, or swap for Greek yogurt
- Layered style: Layer beans, seasoned meat, cheese, and other toppings for a 7-layer dip variation
Storage/Reheating
- Store: Refrigerate in an airtight container for up to 3–4 days
- Reheat: Warm leftovers in a microwave-safe dish for 1–2 minutes or reheat in a 350°F oven until hot
- Freeze: This dip can be frozen before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight and bake as directed
FAQs
1. Can I make this ahead of time?
Yes, assemble it up to a day ahead, cover, refrigerate, and bake just before serving.
2. Can I use homemade taco seasoning?
Absolutely—mix chili powder, cumin, garlic powder, onion powder, paprika, and salt.
3. What kind of refried beans should I use?
Old El Paso Spicy Fat Free works well, but any brand or flavor (like black bean or vegetarian) is fine.
4. Is this dip spicy?
It’s mildly spicy. Use regular refried beans and mild cheese to tone it down or add jalapeños to heat it up.
5. Can I add meat to the dip?
Yes—add ½ to 1 pound of cooked ground beef, chicken, or sausage for a heartier version.
6. What are the best cheeses for this?
Monterey Jack and Cheddar melt beautifully, but you can also use Colby Jack, Pepper Jack, or Mexican blend.
7. Can I serve this cold?
It’s best served warm, but leftovers can be eaten cold or rewarmed as desired.
8. What sides go well with this dip?
Serve with tortilla chips, pita chips, sliced bell peppers, or toasted bread rounds.
9. Can I use a different baking dish size?
Yes—an 11×7 or 9×9-inch pan works, but baking time may vary slightly.
10. Can this be turned into a full meal?
Yes—spoon it into tortillas or over rice for a quick, cheesy bean burrito or bowl.
Conclusion
Texas Trash is the ultimate comfort dip—rich, creamy, cheesy, and endlessly customizable. Whether you’re hosting game day, a casual party, or just need a satisfying snack, this warm bean dip is sure to steal the show. Easy to make, delicious to eat, and always a crowd-pleaser.
Print
Texas Trash (Warm Bean Dip)
- Total Time: 40 minutes
- Yield: Serves 10–12
- Diet: Vegetarian
Description
A warm, creamy, cheesy Tex‑Mex bean dip made with refried beans, cream cheese, sour cream, taco seasoning, and melted Monterey Jack and Cheddar—perfect for game days and potlucks.
Ingredients
2 (16 oz) cans refried beans (preferably spicy fat‑free)
1 (8 oz) package cream cheese
1 cup sour cream
1 taco seasoning packet
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 °F (175 °C).
- In a large bowl, blend together cream cheese, refried beans, sour cream, and taco seasoning until smooth (hand mixer optional).
- Spread the mixture evenly into a 9×13-inch baking dish.
- Top evenly with shredded Monterey Jack and Cheddar cheeses.
- Bake 25–30 minutes, until cheese is bubbly and lightly browned at edges.
- Remove from oven and serve warm with tortilla chips, veggies, or bread.
Notes
- Add diced jalapeños, hot sauce, or pepper Jack cheese for extra heat.
- Mix in cooked ground beef or chorizo for a meatier version.
- Top with sliced olives, diced tomatoes, and green onions after baking.
- Use low‑fat cream cheese and sour cream or Greek yogurt to lighten it.
- Layer beans, meat, cheese, and toppings for a Tex‑Mex 7‑layer style dip.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex‑Mex
Nutrition
- Serving Size: ≈½ cup
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg