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My friends can't get enough of this cheesy bean dip - it's been my party staple for ages. The blend of velvety cheese, beans and bold seasonings makes an amazing hot appetizer that gets gobbled up minutes after hitting the table.
I whipped this up for the first time when I needed something quick but impressive for a Super Bowl get-together. The name sounds weird, I know, but trust me - my buddies were begging for the recipe before we even got to halftime.
Ingredients
- Cream cheese: Makes the dip incredibly smooth and gives it that can't-stop-eating quality
- Sour cream: Adds a nice tang and helps everything mix together beautifully
- Refried beans: Gives the dip its backbone and that classic Tex Mex taste
- Green chiles: Adds gentle warmth and that southwestern kick
- Taco seasoning: Packs tons of flavor into one easy scoop
- Smoked paprika: Brings a wonderful smoky depth that you can't get any other way
- Mexican blend cheese: Melts perfectly and gives you those amazing cheese pulls
- Scallions: Brings freshness and a light oniony punch to cut through the richness
- Tortilla chips: Pick thick ones that won't break when scooping this hefty dip
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Heat your oven to 350°F and spray your 13 x 9 inch dish thoroughly so nothing sticks after it's all bubbly and cooked
- Create The Creamy Base:
- Warm cream cheese and sour cream in the microwave for about 90 seconds until you can easily stir them smooth - this really matters for getting a lump-free dip
- Mix The Flavor Components:
- Stir in your refried beans green chiles seasonings and half the cheese with your creamy mixture making sure everything's well blended and the spices are spread out evenly
- Assemble For Baking:
- Dump your mixture into the greased dish spreading it flat then sprinkle all the remaining cheese on top to create that awesome melty layer
- Bake To Perfection:
- Stick it in your hot oven for 25 minutes until the cheese gets all melty with slightly brown edges which means the flavors have really developed
- Garnish And Serve:
- Take it out scatter fresh scallions on top for a pop of color and freshness then serve it right away while it's hot and bubbling with a big pile of sturdy chips
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Don't skip the green chiles - they're what makes this dip special. Many folks want to swap in jalapeños for extra kick, but the mild green chiles add that true southwestern taste without taking over. Once brought this to a gathering where someone from New Mexico said it reminded him of his grandma's cooking - you can't get better praise than that!
Make Ahead Options
You can mix up this dip a full day before you need it. Just put it all together, don't bake it yet, cover it tight with plastic wrap, and stick it in the fridge. When you're ready, pull it out about 30 minutes before baking so it can warm up a bit, then cook it as normal but add an extra 5 7 minutes since you're starting with cold ingredients.
Spice Level Customization
The way it's written, this dip has a mild-medium heat most people enjoy. If you want it spicier, use twice the cayenne and throw in a chopped jalapeño with the green chiles. Got guests with different spice preferences? Keep the base dip mild and put out some hot sauce or fresh jalapeños on the side so heat-lovers can fire up their own portions.
Creative Serving Ideas
Tortilla chips are classic with this dip, but don't stop there. Try it with warm flour tortillas cut into triangles, crisp bell pepper slices if you're watching carbs, or even spoon it over baked potatoes or grilled chicken. At my last football party, I set up different dipping options and surprisingly, the pepper slices were a huge hit.
The Origin Story
This dip got its funny name because it evolved from the Texas Trash snack mix that mixes Chex cereal, nuts and spices. Though the ingredients aren't the same at all, they share that can't-stop-munching quality. The name stuck because once you start eating, you just can't quit - it's deliciously addictive in the best way possible.
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Recipe FAQs
- → Can I make Texas Trash Dip ahead of time?
For sure! You can mix everything up to a day before and keep it in the fridge in your baking dish. When you're ready to eat, let it warm up for about 30 minutes on the counter, then bake as normal. You might need to add 5-10 extra minutes if it's still cold from the fridge.
- → How spicy is this Texas Trash Dip?
This dip sits in the mild to medium range thanks to the cayenne and green chiles. Want it milder? Just cut back or skip the cayenne. Need more kick? Throw in extra chili powder or a chopped jalapeño.
- → What can I serve with Texas Trash Dip besides tortilla chips?
Though tortilla chips are the go-to choice, this dip tastes great with sliced bell peppers, celery sticks, warm pita pieces, or even as a topper for baked potatoes. If you're watching carbs, try cucumber slices instead.
- → Can I make Texas Trash Dip in a slow cooker?
You bet! Just mix everything except 2 cups of cheese in your slow cooker. Let it cook on low for 2 hours, give it a good stir, add the rest of the cheese on top, and cook another 30 minutes until the cheese melts. This works great for keeping the dip warm during get-togethers.
- → How should I store leftover Texas Trash Dip?
Put any extras in a container with a tight lid and keep in the fridge for up to 3 days. When you want more, warm it up in the microwave with 30-second bursts, stirring each time, or pop it in the oven at 325°F until it's hot throughout.
- → Can I substitute any ingredients in this dip?
This dip can handle all kinds of swaps! Try black beans instead of refried beans (just mash them a bit), use Greek yogurt if you don't have sour cream, or go for pepper jack cheese to add more heat. Want something heartier? Mix in some cooked ground beef or chorizo.