Texas Trash Dip: The Pressure Cooker Way
This Texas Trash Dip blends cream cheese, sour cream, refried beans, green chiles, and taco seasoning then finishes with a cheesy oven melt. Warm, gooey, and bursting with Tex-Mex flavor!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces Cream cheese soft and ready to mix smooth
- 1 cup Sour cream brings creaminess with a little tang
- 2 16 ounce cans Refried beans foundation for that hearty base
- 1 4.5 ounce can Chopped green chiles adds some Texan heat
- 1 packet Taco seasoning secret to that punchy flavor you want
- 4 cups Shredded Mexican blend cheese divided for layering
- Tortilla chips for serving
- Fresh cilantro & Jalapeno slices optional garnish
Instructions
Instructions
- Preheat oven to 350°F. Get a 9x13-inch baking dish ready.
- In a large bowl, beat cream cheese and sour cream together until smooth with no lumps.
- Add refried beans, chopped green chiles and taco seasoning. Stir until fully combined.
- Fold in 2 cups of shredded cheese gently so it stays textured.
- Spread mixture evenly in a 9x13-inch baking dish.
- Sprinkle the remaining 2 cups of cheese evenly on top.
- Bake for 25-30 minutes until hot, bubbly and cheese is fully melted.
- If desired, garnish with jalapeno slices and chopped fresh cilantro.
- Serve warm with tortilla chips.
- Store leftovers in airtight container in fridge or freeze for later.
Notes
This dip is naturally gluten free. If you're bringing it to a potluck, use a disposable pan for easy clean up. Prepare ahead and refrigerate up to 3 days before baking to save time!