Warm Bean Dip (Texas Trash)

Warm Bean Dip recipe – aka Texas Trash Dip – creamy, cheesy seasoned refried beans topped with cheese and baked until bubbly and melty. Easy appetizer perfect for game day, Super Bowl, holidays or any get together.

Easy Warm Bean Dip (aka Texas Trash Dip) – canned refried beans blended with cream cheese, sour cream, taco seasoning, salsa and plenty of melty cheese. Serve hot right out of the skillet or baking dish with a pile of crispy tortilla chips.

If your family Thanksgiving kicks off with the football game like mine does, you’re gonna want this recipe.

Why you’ll love this recipe:

• Simple ingredients – a handful of everyday ingredients is all you need.
• Creamy cheesy + seasoned refried beans baked into a delicious melty cheese appetizer.
• Packed with flavor without a lot of extra work.
• Easy to customize with different cheeses, adjust the spice level or your favorite toppings.

Ingredients needed to make Warm Bean Dip:

• refried beans
• cream cheese softened to room temp
• sour cream
• taco seasoning
• jar salsa
• cumin
• sharp cheddar cheese shredded
• monterey jack cheese shredded
• fresh cilantro

Optional Garnishes:

• fresh diced cherry tomatoes
• fresh or pickled jalapenos
• finely chopped bell peppers
• sliced black olives
• finely chopped red onion
• diced avocado

How to make Warm Bean Dip:

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1. Preheat oven to 350 degrees.
2. To a medium bowl add cream cheese. Use a hand mixer to whip until smooth and creamy.
3. Add beans, sour cream, taco seasoning, salsa and cumin. Blend until smooth then stir in half of the cheese.
4. Spread evenly in skillet or baking dish and top with remaining cheese.
5. Bake in preheated oven 20-25 minutes or until hot and the cheese is melty.
6. Remove from the oven, top with cilantro and any other garnishes you’d like. Serve right away with tortilla chips.

Tips for making Warm Bean Dip:

Soften cream cheese to room temp so it blends easier and you won’t have lumps.

Adjust spice to your taste by using a mild salsa or adding jalapenos for a spicier flavor.

Bake just until dip is hot and the cheese is melted without overbaking or it’ll the dip may be dry.

Add fresh toppings just before serving for best texture, taste and color.

Substitutions and variations to this recipe:

• Try my homemade Taco Seasoning instead of prepackaged.
• Change up the cheeses – use all cheddar, Mexican blend, cotija or pepper jack.
• Make it spicier – add minced jalapenos to the bean mixture or a pinch of cayenne pepper.
• Add other dry spices like paprika or garlic powder.
• Swap plain Greek yogurt for sour cream.
• Sub refried black beans for pinto beans
• Add a squeeze of lime juice to bean mixture for a bright pop of citrus.

Serving suggestions:

• Tortilla chips
• Fritos scoops
• pita chips
• fresh vegetables – bell pepper strips, celery sticks or carrot sticks
• load in flour tortillas

Can I make this dip in the Slow Cooker?

Absolutely! Spray the inside of the crockpot with cooking spray. Add combined bean mixture. Top with shredded cheese, cook on LOW for 2 hours then turn slow cooker to ‘warm’ setting. Garnish as you’d like and serve.

More popular dips:

Cowboy Queso

Slow Cooker Nacho Cheese Sauce

Chorizo Queso

Copycat Chili’s Skillet Queso

Can I make Bean Dip ahead of time?

Yes it can be assembled up to 24 hours ahead of time. Blend bean mixture, add to baking dish or cast iron skillet. Top with cheese, cover well and refrigerate (don’t add garnishes yet).

When you’re ready to eat, remove from the fridge, bake according to directions (allow for a few extra minutes coming straight from the fridge). Garnish as you like.

Storage and reheating:

Transfer leftovers to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave.

Enjoy!