Texas Trash Dip
Texas Trash Dip is the ULTIMATE hot, cheesy party appetizer! This easy, make-ahead dip with cream cheese, beans, Rotel, and melty cheddar is a guaranteed crowd-pleaser for game day or any gathering.
Servings: 10 servings
Calories: 280kcal
Equipment
- Mixing Bowls
- Hand Mixer or Spatula
- 8x8 or 9-inch Baking Dish
Ingredients
- 2 (8 oz) blocks cream cheese, fully softened to room temperature
- 1 cup sour cream
- 1 (15 oz) can refried beans
- 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, well drained
- 1 packet (1 oz) or 2 tbsp taco seasoning
- 2 cups shredded sharp cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup sliced green onions, divided
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie dish or 8x8 baking dish.
- In a large bowl, beat softened cream cheese and sour cream until smooth.
- Mix in refried beans, drained Rotel, taco seasoning, garlic powder, onion powder, cumin, and paprika until combined. Fold in 1 ½ cups cheese and half the green onions.
- Spread mixture into dish. Top with remaining ½ cup cheese. Bake 25-30 mins until hot and bubbly.
- Let cool 5 mins. Garnish with remaining green onions. Serve hot with tortilla chips.
Notes
Pro Tips: For a perfectly smooth dip, ensure your cream cheese is fully softened to room temperature before mixing. Drain the can of Rotel tomatoes very well to prevent a watery dip. For the best melt and flavor, shred cheese from a block instead of using pre-shredded. You can assemble the dip up to 24 hours in advance and refrigerate it before baking. For extra kick, use Hot Rotel or add a diced jalapeño to the mixture.