Name: Meaty Texas Trash Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef or ground sausage; 2 packs (8 oz each) cream cheese, softened; 1 cup sour cream; 1 cup mayonnaise; 1 ½ cups shredded cheddar cheese; 1 cup shredded Pepper Jack cheese; 1 can (10 oz) Rotel diced tomatoes with green chilies, drained; ½ cup diced green onions; ½ cup diced jalapeños (optional); 1 packet taco seasoning; ½ tsp smoked paprika; Salt and pepper to taste; Tortilla chips or crackers for dipping

Meaty Texas Trash Dip is a rich, cheesy, and irresistibly savory appetizer that’s perfect for gatherings, game days, or any occasion where comfort food is a must. I love how it layers bold Tex-Mex flavors with creamy textures, making it the ultimate warm dip to scoop up with tortilla chips.

Why You’ll Love This Recipe

I enjoy how quick and easy it is to put together, with just a bit of prep and a short bake in the oven. It’s packed with hearty ingredients that make it more than just a dip—it’s practically a meal. Plus, I can make it ahead, customize it to fit my cravings, and know that it’ll be a guaranteed hit every time.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef or ground sausage
2 packs (8 oz each) cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 ½ cups shredded cheddar cheese
1 cup shredded Pepper Jack cheese
1 can (10 oz) Rotel diced tomatoes with green chilies, drained
½ cup diced green onions
½ cup diced jalapeños (optional, for extra heat)
1 packet taco seasoning
½ teaspoon smoked paprika
Salt and pepper to taste
Tortilla chips or crackers for dipping

Directions

I start by preheating the oven to 375°F (190°C).
In a skillet over medium heat, I brown the ground beef or sausage until fully cooked, then drain off the excess fat.
In a large mixing bowl, I blend the softened cream cheese, sour cream, and mayonnaise until smooth.
Then I stir in the cheddar, Pepper Jack, drained Rotel, green onions, and jalapeños.
I season the mixture with taco seasoning, smoked paprika, salt, and pepper.
Next, I fold in the cooked meat.
I spread the mixture into a 9×13-inch baking dish evenly.
I bake it for 25-30 minutes until it’s hot and bubbly with a golden top.
I serve it warm with tortilla chips or crackers.

Servings and Timing

Servings: About 12
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

To make it vegetarian, I skip the meat and use black beans or crumbled tofu.
For more heat, I add extra jalapeños or a splash of hot sauce.
I sometimes swap in Monterey Jack or a Mexican blend for different cheese flavors.
I also like to mix in corn, black beans, or sliced olives for variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either warm the dip in a 350°F oven until hot or microwave smaller portions for a minute or two.

FAQs

Can I make this dip ahead of time?

Yes, I assemble it in advance and refrigerate it unbaked. When I'm ready, I just bake it as usual.

Can I freeze the dip?

I prefer it fresh, but freezing before baking works. I let it thaw in the fridge overnight and then bake.

What can I serve with this dip?

I like it best with tortilla chips, but it’s great with crackers, toasted baguette slices, or even veggie sticks.

Can I use ground turkey instead of beef?

Definitely. I often use turkey for a leaner version and it turns out just as delicious.

How can I make it less spicy?

I leave out the jalapeños and use mild Rotel to keep the heat level low.

Conclusion

This Meaty Texas Trash Dip is everything I want in a hot appetizer—hearty, cheesy, and packed with flavor. I love that it’s easy to make, always a hit at parties, and totally customizable. It’s one of those recipes I keep coming back to whenever I want something everyone will rave about.