Texas Trash Dip
This Texas Trash Dip is unbelievably easy to make and perfect for your next Taco Tuesday or game day party. It's creamy, cheesy, spicy and a total crowd pleaser!
Ingredients
Main ingredients
- 1 8-oz. package Cream cheese softened to room temperature
- 1 cup Sour cream
- 2 15-oz. cans Refried beans drained and rinsed
- 1 4-oz. can Chopped green chiles drained and rinsed
- 1 1-oz. package Taco seasoning about 3 tablespoons
- ½ tsp. Coarse kosher salt
- ¼ tsp. Smoked paprika
- ¼ tsp. Chili powder
- ¼ tsp. Onion powder
- ⅛ tsp. Cayenne pepper
- 2 cups Freshly shredded pepper jack cheese
- 2 cups Freshly shredded yellow cheddar cheese
- ¼ cup Sliced scallions
- Tortilla chips for serving
Instructions
Instructions
- Soften your cream cheese until smooth, then mix it with your sour cream in a big bowl. Easier to blend that way.
- Toss in your drained refried beans, chopped green chiles, and taco seasoning. Don’t forget that kosher salt and all the spices for a punchy profile.
- Mix everything real good. You want it all evenly coated, no clumps sneaking around.
- Transfer this dreamy mix into the slow cooker and slap a lid on it.
- Set your cooker on low and let it do its thing for 2 to 3 hours. Stir occasionally to keep it smooth and to watch for those steam cues.
- When it’s bubbling and smells like heck yeah, it’s time for a quick release. Gently open the lid to grab that warm, cheesy dip action.
- Serve it up with tortilla chips or fresh veggies and watch everyone go back for seconds.
Notes
You can make this dip ahead of time and bake the day you are serving. The green chiles will give this dip some heat, so when adding the cayenne add as much as you prefer.