Tender chips. A scoop that’s way too generous. And a warm, cheesy dip that disappears before the first quarter is even over.
Texas trash dip is that kind of recipe.
It’s creamy and loaded with all the good stuff—beans, corn, green chiles, taco seasoning, and a thick blanket of melted cheese. You bake it until it’s bubbly around the edges, then set it out with a big bowl of tortilla chips and watch everyone hover.
This is a “just one more bite” dip. And it’s super easy to throw together.
YOU WILL LOVE THIS TEXAS TRASH DIP
BIG, BOLD FLAVOR: Taco seasoning, chiles, beans, and cheese bring that Tex-Mex vibe without a lot of work.
CROWD-PLEASER: It feeds a group and stays warm and scoopable for a long time.
FLEXIBLE: Make it mild, make it spicy, add meat, skip meat, switch cheeses—this dip plays nice.
MAKE-AHEAD FRIENDLY: Assemble it early, bake right before serving. Easy win.
WHAT IS TEXAS TRASH DIP?
Texas trash dip is a hot, creamy party dip that’s “everything but the kitchen sink” in the best way.
Most versions start with a creamy base (cream cheese + sour cream), then pile in Tex-Mex favorites like beans, corn, green chiles, taco seasoning, and shredded cheese. Some recipes add ground beef or sausage. Some keep it meatless. Either way, the goal is the same: warm, cheesy, loaded dip that you can scoop with sturdy chips.
It’s called “trash” because it’s a mash-up of ingredients that shouldn’t work together… except they totally do.
TEXAS TRASH DIP INGREDIENTS
This dip is all about layers of flavor and texture. Creamy base. Hearty mix-ins. Melty cheese. A few toppings to finish it off.
You’ll need:
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Cream cheese: softened so it mixes smoothly
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Sour cream: adds tang and keeps the dip creamy
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Mayonnaise: optional, but it makes the dip extra rich and scoopable
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Refried beans: for that thick, hearty texture
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Black beans: rinsed and drained
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Corn: canned (drained) or frozen (thawed)
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Diced green chiles: mild heat and tons of flavor
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Taco seasoning: the shortcut that pulls everything together
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Shredded cheese: cheddar, Monterey Jack, pepper Jack, or a blend
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Salsa: thick and chunky works best (so the dip doesn’t get watery)
And for topping (optional, but highly recommended):
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sliced green onions
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diced tomatoes
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chopped cilantro
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sliced jalapeños
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extra dollops of sour cream
OUR RECIPE DEVELOPER SAYS
Let your cream cheese sit out for 30 to 45 minutes before mixing. Cold cream cheese turns into little lumps, and nobody wants to fight their dip with a spoon.
THE BEST CHEESE FOR THIS DIP
This is one of those dips where cheese does the heavy lifting.
A mix works best:
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Cheddar: sharp flavor
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Monterey Jack: melts like a dream
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Pepper Jack: adds a little kick
Pre-shredded cheese is convenient, but it doesn’t melt quite as smoothly because of anti-caking agents. If you have a few extra minutes, shredding a block gives you that glossy, stretchy melt that looks (and tastes) like a restaurant appetizer.
PRO TIP:
If you want a golden top with browned spots, save a handful of cheese for the final 5 minutes of baking. It melts fresh and looks extra inviting.
HOW TO MAKE TEXAS TRASH DIP
This is a stir-and-bake kind of recipe. No fancy steps. No stress.
STEP ONE: PREP THE PAN
Preheat the oven to 350°F.
Spray a 9×13-inch baking dish with nonstick spray.
STEP TWO: MIX THE CREAMY BASE
In a large bowl, stir together:
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softened cream cheese
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sour cream
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mayonnaise (if using)
Mix until smooth and creamy.
STEP THREE: ADD THE “TRASH” (THE GOOD STUFF)
Stir in:
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refried beans
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black beans
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corn
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diced green chiles
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salsa
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taco seasoning
Keep stirring until everything is evenly mixed. It’ll look thick. That’s what you want.
STEP FOUR: ADD CHEESE
Fold in about 2 cups of shredded cheese.
(You’ll save the rest for the top.)
STEP FIVE: BAKE
Spread the mixture into the prepared baking dish.
Top with the remaining cheese.
Bake for 20 to 25 minutes, until hot and bubbly and the cheese is melted.
STEP SIX: REST + TOP
Let the dip rest for 5 minutes. It thickens slightly and scoops better.
Add toppings right before serving.
PRO TIP:
If your dip looks a little oily around the edges when it comes out of the oven, don’t panic. Give it a stir and it comes right back together.
WANT TO ADD MEAT?
You can absolutely make this with ground beef. It turns the dip into something that feels even heartier—almost like a taco skillet that you eat with chips.
Here’s how:
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Brown 1 pound ground beef in a skillet over medium heat.
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Drain grease.
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Stir in 1 tablespoon taco seasoning plus 2 tablespoons water.
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Simmer 2 minutes.
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Fold the beef into the dip mixture before baking.
If you add meat, you may want an extra splash of salsa or an extra spoonful of sour cream to keep everything creamy.
SLOW COOKER TEXAS TRASH DIP
Keeping this warm for a party is easy when the slow cooker does the work.
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Mix everything together (same as the oven version).
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Pour into the slow cooker.
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Cook on low for 1½ to 2 hours, stirring occasionally, until hot and melted.
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Switch to warm and keep stirring every so often so the edges don’t overcook.
OUR RECIPE DEVELOPER SAYS
If your slow cooker runs hot, start checking at the 1-hour mark. You want melty and creamy, not browned around the sides.
TEXAS TRASH DIP SUBSTITUTIONS AND ADDITIONS
This dip is flexible. Use what you have and make it your own.
BEANS:
Swap refried beans for more black beans, pinto beans, or even chili beans (drained). If you skip refried beans, the dip will be looser.
SOUR CREAM:
Greek yogurt works if you want a little more tang. Full-fat gives the best texture.
SALSA:
Use thick salsa to avoid watery dip. If your salsa is very thin, drain it slightly or reduce the amount.
SPICE LEVEL:
Mild green chiles keep it family-friendly. Want heat? Add diced jalapeños, hot Rotel-style tomatoes, or a pinch of cayenne.
EXTRA MIX-INS:
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diced bell peppers
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chopped pickled jalapeños
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cooked chorizo
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crumbled bacon
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a handful of chopped spinach (yes, it works)
TOPPING IDEAS:
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crushed tortilla chips for crunch
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extra salsa and sour cream
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shredded lettuce (add after baking so it stays fresh)
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diced avocado (right before serving)
HOW TO SERVE TEXAS TRASH DIP
Set it out hot. That’s when it’s at its best—creamy, melty, and easy to scoop.
A few favorite ways to serve it:
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Tortilla chips: thick restaurant-style chips hold up best
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Fritos scoops: sturdy and salty, perfect for heavy dip
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Veggies: bell pepper strips and celery sticks are great for balance
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Mini tortillas: warm them and use the dip like a filling
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Nachos: spread chips on a sheet pan, spoon dip over, add extra cheese, broil for 2 to 3 minutes
Want to make it a whole spread? Pair it with simple sides that don’t compete—fresh fruit, a crisp salad, or a tray of crunchy veggies.
PRO TIP:
Serve with two chip options: one thin and crispy, one thick and sturdy. People grab what they like, and you’ll have fewer broken chips in the dip.
MAKE AHEAD TIPS
Party day is easier when you do a little work early.
MAKE AHEAD:
Assemble the dip in the baking dish, cover tightly, and refrigerate up to 24 hours.
When ready to bake, let it sit on the counter for 20 minutes while the oven preheats, then bake as directed. You may need an extra 5 minutes if it’s going in cold.
TOPPINGS:
Prep toppings ahead and store them separately. Add them right before serving so they stay fresh.
HOW TO STORE THIS TEXAS TRASH DIP
This dip reheats well, which is a relief because it usually makes a generous amount.
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER:
You can freeze it, but dairy-based dips sometimes change texture after thawing. If you freeze it, do it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
REHEATING:
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Microwave: heat in 30-second bursts, stirring between each, until hot
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Oven: cover with foil and bake at 350°F for 15 to 20 minutes
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Slow cooker: reheat on low, stirring occasionally
PRO TIP:
If the dip thickens a lot after chilling, stir in a tablespoon or two of salsa or sour cream while reheating to bring back that creamy texture.
TEXAS TRASH DIP FAQS
Can I make Texas trash dip without refried beans?
Yes. The dip will be looser and a little less hearty, but it still works. Add an extra cup of black beans or pinto beans if you want to keep it chunky.
How do I keep it warm during a party?
A slow cooker on the warm setting is the easiest option. Stir once in a while so the edges don’t overcook.
Why is my dip watery?
Usually it’s the salsa, corn, or beans. Drain well, use thick salsa, and don’t skip the resting time after baking.
Can I make it spicier without changing the flavor too much?
Add diced jalapeños, pepper Jack cheese, or a pinch of cayenne. Start small. Taste. Then decide if you want more.
What chips work best?
Thick tortilla chips or scoops. Thin chips snap fast once the dip gets heavy.
Texas Trash Dip Recipe
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ cup mayonnaise optional
- 1 16-ounce can refried beans
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn drained canned corn or thawed frozen corn
- 1 4-ounce can diced green chiles
- ½ cup thick salsa
- 2 tablespoons taco seasoning
- 3 cups shredded cheese divided (cheddar/Monterey Jack blend works great)
- Optional toppings: sliced green onions diced tomatoes, chopped cilantro, sliced jalapeños, extra sour cream
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in refried beans, black beans, corn, green chiles, salsa, and taco seasoning until evenly combined.
- Fold in 2 cups of shredded cheese.
- Spread mixture into the baking dish and top with remaining cheese.
- Bake for 20 to 25 minutes, until hot and bubbly.
- Rest for 5 minutes, then add toppings and serve warm with sturdy tortilla chips.
Notes
- For a meat version, brown 1 pound ground beef, season it, and fold it into the mixture before baking.
- Use thick salsa to avoid watery dip.
