Texas Trash Dip - Rebbit Care

Texas Trash Dip! The name isn’t pretty, but the dip is legendary. This is the ultimate hot, cheesy, creamy, crowd-pleasing dip that disappears in minutes at every party, potluck, and tailgate. It’s the definition of comfort food in a dish.

Here’s the classic recipe and why it’s so beloved.

Table of Contents

What is Texas Trash Dip?

It’s a layered dip baked until hot and bubbly. The “trash” name likely comes from the fact that it uses several simple, processed ingredients that, when combined, create something magically delicious. It’s also sometimes called “Hot Mexican Dip” or “Seven-Layer Dip’s Baked Cousin.”

The classic layers are:

Cream Cheese + Sour Cream

Canned Chili (no beans)
Rotel (diced tomatoes & green chiles)
Shredded Cheese

Topped with Green Onions & Olives (optional)

Classic Texas Trash Dip Recipe

This is the no-fail, always-a-hit version.

Yields: Serves a crowd (8-10 people)
Prep time: 10 minutes
Bake time: 25-30 minutes

Ingredients

8 oz (one block) cream cheese, softened

1 cup (8 oz) sour cream
1 packet (1 oz) taco seasoning or ranch seasoning mix (taco is more traditional)
1 can (15 oz) chili without beans (like Hormel No-Bean Chili)

1 can (10 oz) Rotel Original (diced tomatoes with green chiles), drained
2 cups shredded cheese (a Mexican blend or cheddar jack works perfectly)
Optional Toppings: Sliced green onions, sliced black olives, chopped jalapeños (fresh or pickled)

For Serving: Tortilla chips (sturdy ones like Tostitos Scoops are ideal)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix the First Layer: In a medium bowl, mix the softened cream cheese, sour cream, and taco seasoning packet until well combined and smooth.

Assemble in a Baking Dish: Spread the cream cheese mixture evenly into the bottom of an 8×8 or 9-inch pie dish.
Add the Chili Layer: Carefully spoon the canned chili over the cream cheese layer and spread it evenly.
Add the Rotel Layer: Sprinkle the drained Rotel over the chili.

Top with Cheese: Cover everything with the shredded cheese.
Bake: Bake for 25-30 minutes, or until the cheese is completely melted, bubbly, and the edges are starting to bubble up.
Garnish and Serve: Remove from the oven and let it sit for 5 minutes (it will be molten hot!). Sprinkle with your desired toppings (green onions, olives, etc.). Serve immediately with plenty of tortilla chips for scooping.

Why This Dip is a 10/10

Incredibly Easy: It takes 10 minutes to assemble with ingredients you can keep in your pantry.
Customizable: Make it spicier, meatier, or add your own twist (see below).
Feeds a Crowd: It’s the perfect size for a party and is incredibly satisfying.

The Perfect Texture: Creamy, meaty, cheesy, and crunchy from the chips—it has it all.

Tips & Popular Variations

Spice Level: For a milder dip, use Mild Rotel and a mild taco seasoning. For more heat, use Hot Rotel, add a dash of hot sauce to the cream cheese layer, or use pepper jack cheese.
The Meat Layer: While canned chili is traditional, you can use 1 lb of cooked, seasoned ground beef or sausage instead. Just brown the meat, drain the fat, and mix in the taco seasoning packet with a splash of water before using it as your second layer.

Add a “Refried Bean” Layer: Some versions spread a can of refried beans on the very bottom, under the cream cheese mixture.
Make it a “Walking Taco” Dip: After baking, top with shredded lettuce, diced tomatoes, and a dollop of guacamole or sour cream for a deconstructed taco in every scoop.
Shortcut: You can mix the undrained Rotel directly into the chili before layering to save a step, but draining it prevents the dip from being too watery.

There you have it! The dip with a funny name and an absolutely serious flavor. It’s guaranteed to be a hit