This dip is full of my favorite Tex-Mex flavors and is very easy to make. I love making it when watching football, and as a side with my cheese taco shells. It is so addicting, once you start you can’t stop eating it.
If you’re looking for a super simple dip that is sure to be a hit, you’re going to love this Texas Trash Dip. Not only is it crazy simple to make, but it tastes like a million bucks as well. And who doesn’t love the quirky recipe name, too?!
I love whipping up this dip while I watch my favorite football team the Dallas Cowboys. If you’re looking for a delicious dip, look no further than this one. It’s so addicting you just might consider letting yourself double-dip into it. Or faceplant your choice!
Why Make This Recipe
I’m a big fan of dips like this one because they:
- Pack a punch of flavor: This is not your mama’s boring bean dip. It has spicy chilis melty cheese, and gooey avocado.
- Are easy to make: This dip is so simple to make. Just dump all the ingredients into the pan, and bake. If I can easily create a dish that will have people complimenting me that didn’t cause me to even break a sweat, I’m 100% down to make it happen!
- Are great for a crowd: Never worry about running out with this hearty dip. Baked in a 9×13 pan it will feed even the hungriest crowd. If you aren’t serving as many people, you can cut the recipe in half and put it in an 8×8 pan.
I have a feeling that you’re going to agree…this just might become the go-to dip recipe that won’t ever let you down.
- Cream Cheese: To quickly soften cream cheese submerge it in its foil packing in warm (not hot) water for 3-5 minutes. You can also microwave it for 20-30 second increments as well.
- Canned Beans: Be sure to rinse and drain all canned beans using a strainer. This will help remove excess salt and improve the flavor as well.
- Taco Seasoning: I used store-bought taco seasoning in this recipe. Feel free to substitute your favorite homemade variety, I’m partial to this one.
How To Make Texas Trash Dip
- Preheat oven and grease pan.
- Mix cream cheese, and sour cream. Stir in beans, corn, olives, chilies, taco seasoning, and half of the cheese.
- Top with remaining cheese and bake until bubbly.
Frequently Asked Questions
You can literally dip with just about anything, and it will taste amazing. My favorites are crackers, veggies, tortilla chips,
your fingers. Set out a variety, and allow your guests to pick their favorites.
Yes this dip is slow cooker friendly. Cook on high for 2-3 hours. Turn on keep warm, and serve right out of the slow cooker.
You can make this dip up to a day in advance. However, do not bake it until right before you’re ready to serve it.
Enjoy leftovers (if there are any) within 2-3 days time.
I would not freeze this dip, as the texture will not be the same when thawed.
More Dips To Try
Bacon Cheeseburger Dip:With pickles!
Reuben Dip: Great with mini rye toasts.
Pepperoni Pizza Dip: Reader favorite!
Texas Trash Dip
- 2 (8) Ounce Packages Cream Cheese Softened
- 2 Cups Sour Cream
- 1 Can (16 Ounces) Refried Beans
- 1 Can (15 Ounces) Black Beans
- 1 Can (15 Ounces) Can Mexi Corn
- 1 Can (3.8 Ounces) Black Olives
- 2 Cans (4.5 Ounces) Diced Green Chiles Drained
- 2 Packages Taco Seasoning
- 3 Cups Mexican Cheese Shredded and Divided
- Cherry Tomatoes, Black Olives, Avocado, and Cilantro For Garnish, If Desired
- Preheat oven to 350 degrees F. Line a 9×13 pan with non stick foil, and spray with cooking spray.
- In a large bowl, combine cream cheese and sour cream until smooth.
- Stir in all remaining ingredients, reserving 1 cup of cheese.
- Pour into prepared pan. Top with additional cheese.
- Bake for 30 minutes, or until warm and bubbly.
- Garnish with cherry tomatoes, avocado, cilantro, and black olives if desired.
- To quickly soften cream cheese submerge it in its foil packing in warm (not hot) water for 3-5 minutes. You can also microwave it for 20-30 second increments as well.
- Be sure to rinse and drain all canned beans using a strainer. This will help remove excess salt and improve the flavor as well.
- You can cut the recipe in half, and bake for the same amount of time in an 8×8 or 9×9 pan.