Description
Texas Trash Dip is a bold and cheesy appetizer featuring a creamy blend of cream cheese, sour cream, refried beans, and spicy Rotel tomatoes, seasoned with classic taco spices and topped with melted cheddar cheese. Perfect for parties or game day, this warm dip is served with crunchy tortilla chips for an irresistible snack.
Ingredients
Scale
Base Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 (15-ounce) can refried beans
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained
Seasonings
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Cheese and Garnish
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sliced green onions, divided
To Serve
- Tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature for the dip to cook evenly and the cheese to melt beautifully.
- Mix Creamy Base: In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy. This creates a rich base for the dip.
- Add Beans and Tomatoes: Stir in the refried beans, drained Rotel tomatoes with green chilies, and taco seasoning until everything is evenly incorporated, setting the foundation of bold flavors.
- Season the Dip: Add garlic powder, onion powder, paprika, ground cumin, and black pepper. Mix well to distribute the spices throughout the dip for a complex and savory taste.
- Incorporate Cheese and Onions: Gently fold in 1 cup of shredded cheddar cheese and half of the sliced green onions, integrating a creamy texture and freshness into the mixture.
- Transfer to Baking Dish: Spread the dip mixture evenly into a baking dish, creating a level surface for consistent baking.
- Top with Cheese: Sprinkle the remaining 1 cup of cheddar cheese over the top to ensure a golden, bubbly cheese crust upon baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is fully melted, bubbly, and slightly golden on top.
- Cool and Garnish: Remove the dip from the oven and let it cool slightly to allow it to set. Garnish with the remaining green onions for a fresh, sharp contrast.
- Serve: Serve warm with tortilla chips for dipping to enjoy this rich, hearty appetizer at its best.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- Drain the Rotel tomatoes well to prevent the dip from becoming watery.
- Try adding a pinch of cayenne pepper if you want extra heat.
- This dip can be prepared a day ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
