Of course! Texas Trash Dip is a legendary, no-fuss, crowd-pleasing party dip that is as bold and unapologetic as the state it’s named after. It’s creamy, cheesy, spicy, and utterly addictive.
Here’s everything you need to know, from the classic recipe to tips and variations.
The Classic Texas Trash Dip Recipe
This is the beloved, standard version you’ll find at potlucks, game day parties, and family gatherings across Texas and beyond.
Yield: Serves a crowd (8-10 people)
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 2 (8 oz) blocks of cream cheese, softened
· 2 cups (16 oz) of sour cream
· 1 (1 oz) packet of taco seasoning (or 2 tablespoons of homemade seasoning)
· 1 (15 oz) can of chili without beans (like Hormel No Beans)
· 1 (16 oz) jar of chunky salsa (medium heat is standard)
· 2 cups of shredded Colby-Jack or Cheddar cheese, divided
· 1 (4.5 oz) can of chopped green chiles, drained (optional, for extra kick)
For Serving:
· A large bag of sturdy tortilla chips (like Tostitos Scoops!)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C).
- Create the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and taco seasoning. Use a hand mixer or a sturdy spoon to beat until the mixture is smooth and well-combined.
- Layer the Dip: Spread this creamy mixture evenly into the bottom of a 9×13 inch baking dish (or a similar-sized oven-safe dish).
- Add the Meat Layer: Spoon the canned chili evenly over the cream cheese layer.
- Add the Salsa Layer: Pour the jar of salsa over the chili layer and spread it out.
- Top with Cheese: Sprinkle 1 ½ cups of the shredded cheese evenly over the salsa. If you’re using the green chiles, scatter them over the cheese now.
- Bake to Perfection: Bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and the edges are just starting to brown.
- Serve Immediately: Let it sit for 2-3 minutes before serving (it will be molten lava hot!). Serve directly from the baking dish with a big pile of tortilla chips for scooping.
Why It’s So Popular (The “Trash” Magic)
The name “Trash Dip” is a term of endearment. It comes from the fact that it uses simple, shelf-stable, “trashy” ingredients (canned chili, packet seasoning, jarred salsa) that you can keep in your pantry. When combined and baked, they transform into something far greater than the sum of their parts.
Tips for the Best Dip:
· Softened Cream Cheese is Key: Take the cream cheese out of the fridge at least an hour ahead. This prevents a lumpy base and makes mixing a breeze.
· Drain Your Salsa (Optional): For a thicker, less runny dip, pour your salsa into a fine-mesh strainer for a few minutes to let the excess liquid drain off.
· Customize the Heat: Use mild salsa and seasoning for a kid-friendly version, or kick it up with hot salsa, a dash of cayenne pepper, or a chopped jalapeño.
· Make it Ahead: You can assemble the entire dip (without baking) up to a day in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
Delicious Variations to Try:
· Tex-Mex Fiesta: Add a layer of seasoned ground beef or shredded rotisserie chicken between the cream cheese and chili layers.
· Bean Lover’s: Add a layer of refried beans or drained and rinsed black beans.
· The “Seven-Layer” Hybrid: After baking, top with cold, fresh toppings like shredded lettuce, diced tomatoes, and sliced black olives.
· Spicy Ranch: Swap the taco seasoning for a packet of dry ranch seasoning mix for a different flavor profile.
No matter how you make it, Texas Trash Dip is guaranteed to be the first empty dish at the party. Enjoy