Texas Trash Dip Mix
This Texas Trash Dip Mix is a warm, cheesy Tex-Mex bean dip made with refried beans, black beans, cream cheese, sour cream, Rotel, taco seasoning, and plenty of melty cheese. It’s an easy, crowd-pleasing appetizer perfect for game day, potlucks, or casual gatherings.
Ingredients
- 2 cans (16 oz each) refried beans traditional, vegetarian, or spicy
- 1 can (15 oz) black beans drained and rinsed
- 8 oz cream cheese softened; full-fat preferred
- 1 cup sour cream regular or light; can swap half with plain Greek yogurt
- 1 can (10 oz) Rotel tomatoes with green chiles well drained; mild or hot
- 1 packet (1 oz) taco seasoning store-bought or homemade; can replace 1 tablespoon with dry ranch mix if desired
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin optional but recommended
- 1/4-1/2 teaspoon chili powder or chipotle powder more to taste for extra heat
- 2-2 1/2 cups shredded cheese divided; mix of sharp cheddar and Monterey Jack or Colby Jack
- 1/4 cup pickled jalapeños chopped; optional
- 2-3 green onions thinly sliced; reserve some for garnish
- 2 tablespoons fresh cilantro chopped; optional, for garnish
- Tortilla chips, scoop chips, or veggie sticks for serving; sturdy chips work best
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish (or similar oven-safe casserole) with cooking spray or a light coat of oil so the dip doesn’t stick.
- In a large mixing bowl, add the softened cream cheese, sour cream, taco seasoning, garlic powder, onion powder, cumin, and chili powder. Beat with a hand mixer, or stir very well with a sturdy spatula, until smooth and fluffy.
- Add the refried beans and black beans to the bowl. Stir until everything is fully combined into a thick, creamy bean mixture; it does not need to be perfectly smooth.
- Fold in the well-drained Rotel, 1 1/2 cups of the shredded cheese, most of the sliced green onions, and the chopped pickled jalapeños if using. Taste the mixture and adjust seasoning with extra chili powder, taco seasoning, or a pinch of salt if needed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer, smoothing the top with a spatula. Sprinkle the remaining 1/2–1 cup shredded cheese evenly over the surface.
- Bake on the center rack for 20–25 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden in spots. For deeper color, you can broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Remove from the oven and let the dip rest for 5–10 minutes to thicken slightly. Garnish with the remaining green onions and chopped cilantro if using. Serve warm with tortilla chips, scoop chips, or veggie sticks.
- For longer serving, transfer the hot dip to a small slow cooker set to WARM. Stir occasionally to keep it creamy; it will stay melty for hours.
Notes
Soften cream cheese fully so it mixes smoothly and doesn’t stay lumpy. Drain Rotel very well—excess liquid can make the dip loose. Taste the mixture with a tortilla chip before baking to judge saltiness accurately, since chips are salty. Different brands of beans and taco seasoning vary in salt, so adjust only after tasting. A blend of cheddar and Monterey Jack melts especially well; freshly shredded cheese gives the best texture. This dip reheats well and can be assembled up to 24 hours ahead; if baking straight from the fridge, add 5–10 minutes to the bake time.
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