Cheesy Texas Trash Dip Recipe

This favorite Mexican bean dip gets its popular flavor from taco seasoning, and green chiles baked in a mix of cream cheese, sour cream, and Mexican cheese. Start dipping!

Course Appetizer

Cuisine American

Keyword Texas trash dip

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 422kcal

Ingredients

8 ounces cream cheese (the kind sold in a foil-wrapped brick)
1 cup sour cream
32 ounces refried beans (two 16 ounce cans)
7 ounces canned chopped green chiles , drained
1 package McCormick® Taco Seasoning Mix
4 cups shredded Mexican cheese blend , divided
chopped green onion , for serving
sliced black olives , for serving

Instructions

Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Garnish with chopped green onion and black olives. Serve with tortilla chips.

Notes

Make ahead option: Assemble the dip as instructed, then cover tightly and refrigerate for up to 2 days. When ready to bake, remove the foil and bake (you might have to add a couple extra minutes to the total bake time if baking straight from the fridge).

Nutrition