🌶️🧀 TEXAS TRASH DIP
💥 Description:
This hot, melty, and ultra-creamy layered dip is like a Tex-Mex party in a dish. Packed with spiced beans, gooey cheese, and zesty toppings, it’s served warm with chips for the ultimate comfort food experience. Think: seven-layer dip meets queso — and they had a delicious baby.
⏱ Prep Time:
10 minutes
⏲ Bake Time:
25–30 minutes
🍽 Servings:
10–12 servings (appetizer/snack portions)
📝 Ingredients:
- 1 lb (450g) cream cheese, softened
- 1 can (15 oz) chili beans with spices, drained
- 1 can (10 oz) diced tomatoes with chiles (like Rotel), undrained
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup sliced black olives
- ¼ cup chopped green onions
- 1 tbsp taco seasoning (store-bought or homemade)
- Tortilla or corn chips, for dipping
👩🍳 Instructions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, and taco seasoning. Beat or stir until smooth and creamy.
- Fold in the chili beans and diced tomatoes with chiles.
- Stir in ½ cup of the shredded cheese.
- Spread mixture evenly into a 9×9″ or 9×13″ baking dish.
- Sprinkle remaining ½ cup cheese, black olives, and green onions on top.
- Bake uncovered for 25–30 minutes, until hot and bubbly.
- Serve immediately with tortilla chips or corn scoops.
💡 Notes & Tips:
- Add cooked ground beef or chorizo for a meatier version.
- Want it spicier? Mix in jalapeños, hot sauce, or use a spicy taco seasoning.
- Don’t have chili beans? Use refried beans and add your own spice blend.
- Great for making a day ahead — just assemble and refrigerate, then bake before serving.
🍽 Nutritional Info (Per ¼ cup serving – approx.):
- Calories: 200–220
- Protein: 4g
- Fat: 18g
- Carbs: 5–7g
- Fiber: 1g
- Sugar: 1–2g
🌟 Benefits (Yes, even for a dip!):
- Beans provide protein, fiber, and satiety
- Dairy brings calcium and richness
- Tomatoes and green onions add antioxidants and freshness
- A great game-day option that keeps guests full longer
- Can be customized for vegetarians, spicy lovers, or low-carb eaters
❓Q&A:
Q: Can I make this in a slow cooker?
A: Yes! Combine all ingredients (except toppings) and heat on low for 2–3 hours. Stir occasionally. Top with cheese, olives, and green onions before serving.
Q: Can I freeze it?
A: Best eaten fresh, but you can freeze leftovers. Reheat in oven or microwave — texture may be a little softer.
Q: Is this gluten-free?
A: Yup — just make sure your taco seasoning and chips are certified gluten-free!
Q: What else can I serve this with?
A: Try it with veggie sticks, toasted pita, or even spooned over baked potatoes or nachos!
Want a spicy version? Kid-friendly variation? Or party-sized batch? I’ve got you covered — just holler! 🎉🧄🧡