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.
Meaty Texas Trash Dip
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Description
Meaty Texas Trash Dip is a rich, cheesy, and savory Tex-Mex inspired appetizer that combines ground meat, creamy cheeses, and bold seasonings into a warm, irresistible dip perfect for gatherings.
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
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef or sausage in a skillet over medium heat until fully cooked, then drain excess fat.
- In a large mixing bowl, blend the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in cheddar cheese, Pepper Jack cheese, drained Rotel, green onions, and jalapeños.
- Season with taco seasoning, smoked paprika, salt, and pepper.
- Fold in the cooked meat.
- Spread the mixture evenly into a 9×13-inch baking dish.
- Bake for 25-30 minutes until hot, bubbly, and golden on top.
- Serve warm with tortilla chips or crackers.
Notes
- For a vegetarian version, substitute meat with black beans or crumbled tofu.
- Adjust spiciness by modifying jalapeños and Rotel heat level.
- Can be assembled ahead and refrigerated before baking.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
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