Ah, Texas Trash Dip! The name might not sound glamorous, but this is the undisputed KING of party dips. It’s the ultimate hot, cheesy, creamy, and spicy dip that disappears in minutes at every potluck, game day party, or gathering.
It’s called “trash” dip because you throw a bunch of “trashy” (incredibly delicious) ingredients into one dish and bake it until it’s a glorious, molten mess of flavor.
Here is the classic, no-fail recipe.
Texas Trash Dip
This is the ultimate crowd-pleasing, layered baked dip. It’s rich, spicy, and absolutely irresistible with tortilla chips.
Yields: A large crowd’s worth (about an 8×8 or 9×9 pan)
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 2 (8 oz) blocks cream cheese, softened
· 2 cups (16 oz) sour cream
· 1 (1 oz) packet taco seasoning
· 2 cups shredded sharp cheddar cheese, divided
· 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, well-drained
· 1 lb ground beef or breakfast sausage, cooked and drained (optional, but highly recommended)
· 1 (4.5 oz) can chopped green chiles, drained (for extra heat, use 2 cans)
· For Serving: Sturdy tortilla chips (like Tostitos Scoops), Fritos, or sliced baguette.
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Create the Creamy Base: In a large bowl, use a hand mixer or a sturdy spoon to beat the softened cream cheese, sour cream, and taco seasoning together until smooth and well combined.
- Assemble the Layers (The “Trash” Pile):
· Spread the creamy base evenly into the bottom of an 8×8 or 9×9 baking dish (or a similar-sized oven-safe skillet).
· Layer 1 (Optional Meat): If using, sprinkle the cooked ground beef or sausage evenly over the cream cheese layer.
· Layer 2 (The Kick): Sprinkle the well-drained Rotel tomatoes and the drained green chiles over the meat.
· Layer 3 (The Cheese Blanket): Top everything with the 2 cups of shredded cheddar cheese. - Bake: Bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and just starting to get golden spots around the edges.
- Serve: Let it cool for about 5 minutes before serving (it will be molten lava hot!). Serve immediately with plenty of sturdy tortilla chips for dipping.
Chef’s Tips & Variations
· The Drain is Key: Draining the Rotel and green chiles is CRITICAL. If you don’t, you’ll end up with a watery dip.
· Meat Choices: Ground beef, spicy breakfast sausage, or even ground chicken/turkey all work great. Season the meat with a little salt and pepper while cooking.
· Spice Level: Control the heat! Use Hot Rotel and two cans of green chiles for a spicy dip, or Mild Rotel for a kid-friendly version.
· Add More “Trash”:
· Add a layer of refried beans under the cream cheese layer.
· Add a layer of black olives or sliced jalapeños over the Rotel.
· Mix in a can of drained corn with the Rotel.
· Top with crispy, crumbled bacon after it comes out of the oven.
· Make Ahead: You can assemble the entire dip (without baking) a day ahead, cover it, and keep it in the fridge. Let it sit at room temperature for 20-30 minutes before baking. You may need to add a few extra minutes to the baking time.
This dip is called Texas Trash for a reason—it’s so good, you won’t be able to stop yourself from eating it. Enjoy!