I made this dip against my better judgement. I say that because it’s so hard to stop eating it—it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your favorite tortilla chips. And you may have to force yourself to stop!
I added some chopped green chiles to a recipe I had found at Food.com and made it slightly different. All I can say is, wow—this dip is insanely good! You need to try it sometime!
Texas Trash Warm Bean Dip
TEXAS TRASH WARM BEAN DIP by NancyC, adapted from Food.com
Makes a 9 x 13″ pan 
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1 (4-ounce) can chopped green chiles, drained
- 2 (16-ounce) cans refried beans
- 1 (1-ounce) package taco seasoning mix
- 2 cups shredded Sharp Cheddar Cheese, divided
- 2 cups shredded Monterey Jack Cheese, divided
Preheat oven to 350˚F. Grease or spray a 9 x 13″ baking pan; set aside. In large bowl, blend softened cream cheese and sour cream. Add in green chiles, then mix in refried beans until combined. Stir in taco seasoning mix, blending everything well, then mix in 1/2 cup each of the Cheddar and Montery Jack cheeses (a total of 1 cup), blending into the mixture well. Spread mixture evenly into the bottom of the baking pan. Sprinkle evenly with the remaining Cheddar and Monterey Jack cheeses (you’ll have a total of 3 cups of cheese to sprinkle on top). Bake at 350˚F for 25 to 30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.
Recipe from NancyC | nancy-c.com
This dip is great to make for parties and game-watching. Everyone seems to love it!
Have you made any yummy party dips lately?
Sharing at Silver Pennies Sundays, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Mix it Up Monday, Inspire Me Monday, Weekend Potluck, Meal Plan Monday, Fiesta Friday.
NancyC 
49 responses to “Texas Trash Warm Bean Dip”
Never heard of this dip before but it sounds delicious, and I agree it would be difficult to stop eating it 🙂
LikeLike
It sure is–hope you get a chance to try it sometime! 🙂
LikeLike
I’m gonna use Rotel instead of green chiles
LikeLike
I’ve made a similar version of this for years, Nancy. I must say, yours sounds better. 🙂 Love the addition of green chilies! I’ve been known to make a lunch of this stufff… it is dangerous indeed!
LikeLike
I think I could make a lunch out of this, too! 🙂
LikeLiked by 1 person
This is something new to me- sounds interesting Nancy…
LikeLike
With a name like that of course I could not wait to read this recipe. Warm, delicious and so naughty , but so delicious. (tweet…tweet)
LikeLike
Yes, this is definitely on the naughty side, but so good! 🙂 Thanks for tweeting about it!
LikeLiked by 1 person
I just pinned your awesome Texas Trash Warm Bean Dip to my Appetizer Board, it looks so good. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
LikeLike
Thanks for pinning, Miz Helen! It is really good–I think you’ll like it! Enjoy your Sunday! 🙂
LikeLike
Hi Nancy,
Being a Texan I can tell you this is Mexican Seven Layer Dip. Texas Trash is a mixture of Chex cereal both wheat and rice, cheerios, pretzels, peanuts, pecans, and whatever other “trash” you want to add, mixed with melted butter with chili powder, cayenne powder, garlic powder, Worchester and optional Tabasco. You bake the mixture one to two hours on 250 degrees, stirring it carefully every 15 minutes. Now THAT is Texas Trash!!!!
LikeLike
Thanks for letting me know what Texas Trash really is, Marcia! 🙂 I will need to try that out!
LikeLike
Here in Cali the seven layer dip is seven layers, hence the name, SEVEN Layer Dip, at my count this has just two, the bean mixture and the cheese. What you call Texas Trash we call Chex Mix Party Mix.
LikeLike
Yes, someone else mentioned that, too–thanks for letting me know! 🙂
LikeLike
Call it Mexican trash then. It’s not 7 layer dip.
LikeLike
Football season gone and race season starting…who could want a better dip!
LikeLike
🙂
LikeLike
It looks like a calorie kill! I had a stroke just reading the ingredients!:)))
LikeLike
Ha! Yes, you’re right about that, Ann! 🙂
LikeLike
Any tips on how to keep this warm once out of the oven? I wonder if it could be made in a crock pot? Thoughts?
LikeLike
This probably could work in a slow cooker; I’m just not sure how long you would need to slow cook it! Otherwise, if you need to keep it warm before serving, you could just keep it in the oven on the “warm” setting until you’re ready to serve it.
LikeLike
[…] Get the full recipe from Nancy Creative. […]
LikeLike
I have one question…How long can this cheese dip sit out before it gets hard and can it be reheated ?
LikeLike
You probably wouldn’t want to wait any longer than 20-30 minutes to serve it after removing from the oven. Yes, you can reheat it, or just keep it in the oven on the “warm” setting until you’re ready to serve it!
LikeLike
I like to prepare this in four smaller baking dishes and take them out of the oven one at a time and serve. That way the dip stays warm in the oven until ready to serve.
When I serve this at a large gathering it goes so quickly that I don’t have to worry about it getting hard. It literally disappears within minutes.
LikeLike
How many calories ???!!!
LikeLike
I’m sorry, Luann, I don’t have any idea, but I’m sure it’s a lot! Maybe it’s better not to know! 🙂
LikeLike
so it’s about 9000 calories, right??
LikeLike
Probably! 😀
LikeLike
I love this recipe. I am thinking about adding black olive slices and maybe green onion to garnish. Thoughts? I bet this would make killer enchiladas as the filling!!!
LikeLike
I think the black olives and green onions would be great as a garnish, Jennifer! And yes, I never thought of using it as an enchilada filling, but that sounds really good, too! Great ideas!
LikeLike
We LOVED this dip. The best Mexican dip I have ever made
I chopped up some fresh jalapeño rather than the can of green chilies.
I had some green onions on hand so I snipped them and sprinkled on top after I took it out of the oven.
LikeLike
So glad to hear you liked the dip, Melissa! And I like your idea of sprinkling green onion slices on top! 🙂
LikeLike
I could probably wear this as a necklace. 🙂 But to add black olives and hamburger. OMG! I am making this this weekend. YUM!
LikeLike
Black olives and ground beef sound like great additions to this, Arlia! Hope you enjoy the dip! 🙂
LikeLike
Hi! I don’t even remember where I found this recipe but I saved it and made it today and it is sooooooooooooooooo good, I can’t stop eating it! lol. Thank you for the yumminess! 🙂
LikeLike
You’re welcome, Audra–glad to hear you like it! 🙂
LikeLike
Yes please!! Nothing’s better than a cheesy refried bean dip!
Jenna
LikeLike
I agree! 🙂
LikeLike
This is my go-to dip now for parties and pitch-in dinners. I like to snip some green onions and sprinkle on top but the recipe is perfect the way it is.
I don’t remember where I found the link to this recipe and your blog but I am so glad that I did! I have found several recipes that we love, and your photos are beautiful.
LikeLike
Thanks so much, Melissa–that’s so nice to hear! 🙂 I like your idea of sprinkling green onions on top of this dip!
LikeLike
[…] dishes that everyone can enjoy. This included lots of appetizers: my mom’s spinach dip, this Texas Trash, fresh veggies, pimento cheese, crackers, bacon-wrapped bread and some weenies. For the main […]
LikeLike
This dip looks great. I am looking forward to trying it, maybe even tonight! Thanks for sharing!
LikeLike
Thanks so much, Cheryl—hope you enjoy the dip! 🙂
LikeLike
This is so perfect for a New Year’s or GamedayPotluck! Love it!
Thanks for posting at Fiesta Friday and Happy New Years!
Mollie
LikeLike
Happy New Year to you too, Mollie! 🙂
LikeLike
[…] Feature Chosen by // Indah // My Purple World Nancy C // Texas Trash Warmed Bean Dip […]
LikeLike
Thanks so much for sharing with us on Full Plate Thursday,465 and hope you are having a great week!
Miz Helen
LikeLike
Thanks Miz Helen—hope you are too! 🙂
LikeLike