Texas Trash Dip Recipe

🧂 Ingredients

• Cooking spray
• 2 15-oz. cans refried beans
• 1 8-oz. package cream cheese
• 1 cup sour cream
• 1 4 ½-oz. can chopped green chiles, drained and rinsed
• 1 1-oz. envelope taco seasoning (about 3 tablespoons)
• ½ teaspoon kosher salt
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon onion powder
• ⅛ teaspoon cayenne pepper
• 1 16-oz. package shredded Mexican blend cheese (about 4 cups), divided
• ¼ cup thinly sliced scallions
• Tortilla chips

  for serving

Instructions

• 1 Preheat the oven to 350°F and lightly grease a 13 x 9-inch baking dish with
  cooking spray to prevent sticking.
• 2 In a large microwave-safe bowl, heat the cream cheese and sour cream on HIGH for
  approximately 1 minute and 30 seconds, or until the cream cheese becomes soft.
  Whisk together until the mixture is smooth and fully combined.
• 3 Add the refried beans, chopped green chiles, taco seasoning, salt, smoked
  paprika, chili powder, onion powder, and cayenne pepper to the cream cheese
  mixture. Stir well to ensure the spices and ingredients are evenly distributed.
  Fold in 2 cups of the shredded Mexican cheese blend, mixing until the dip is
  creamy and uniform.
• 4 Spread the mixture evenly into the prepared baking dish, smoothing out the top.
  Sprinkle the remaining 2 cups of shredded cheese over the surface, covering it
  completely for a gooey, golden topping.
• 5 Bake for about 25 minutes, or until the cheese is fully melted and bubbling
  around the edges. Once out of the oven, garnish with sliced scallions for a pop
  of color and freshness. Serve warm with crispy tortilla chips for dipping.

Nutrition Info