Hey Y’all, Let’s Talk Dip!
Okay, seriously, pull up a chair. We need to talk about this dip. It’s called “Meaty Texas Trash Dip” and yeah, the name is… something else. But don’t let that fool ya! This is hands down, absolutely, positively my favorite party dip. Period. The first time I had it was at a potluck years ago, and I was a little skeptical, you know? Looked like a big blobby mess. But one bite? Hooked. Instantly hooked. I think I ate about a pound of it myself. Ever since then, it’s been my secret weapon for gatherings, game nights, or honestly, just when I need a little edible hug.
Why This Gooey Goodness is a Winner
Honestly? It’s just *so easy*. Like, embarrassingly easy for how much people rave about it. I make this when I’m feeling lazy but still want to bring something everybody demolishes. My family (and I mean *everyone*, even my picky nephew) goes crazy for this because it’s just pure, unadulterated comfort food. It’s warm, it’s cheesy, it’s got meat… what’s not to love? (Plus, it uses canned stuff and cream cheese, which in my book is always a sign of a good time. Sometimes trying to make everything from scratch is just too much work, right?)
Okay, What Do We Need?
Here’s the stuff you’ll want to round up. Nothing fancy, promise.
- Ground Beef: About a pound. Lean or regular, totally up to you. I sometimes use half ground beef, half spicy pork sausage for an extra kick when I’m feeling adventurous!
- Onion: One mediumish one, chopped.
- Bell Pepper: Any color! Or skip it if you hate peppers, I won’t tell. A small jalapeño or two, minced, is awesome here if you like heat.
- Canned Tomatoes with Green Chilies: One can, like the Rotel stuff. Original is fine, Hot is great if you like it spicy! Don’t drain ’em.
- Cream Cheese: An 8-ounce block. Full fat, please. This is not the time for diet food, form me.
- Sour Cream: About 1/2 cup. Full fat again for max creaminess. Greek yogurt in a pinch? Maybe, but it changes the tang a bit.
- Cheese: About 2 cups, shredded. Cheddar, Monterey Jack, a “Mexican blend” – whatever cheese you like that melts well. Sharp cheddar is my personal fave though.
- Seasoning: A packet of taco seasoning mix is the easiest way to go. Or use a couple teaspoons of chili powder, a teaspoon of cumin, and some salt & pepper if you’re avoiding packets.
- Optional Stuff: A dash of hot sauce, a sprinkle of garlic powder.
Alright, Let’s Make It!
This part is pretty straightforward. Don’t overthink it.
- Get a big skillet heated up over medium-high heat. Brown your ground beef (and sausage, if using) in there. Break it up as it cooks.
- Once the meat is cooked through and no longer pink, drain off all that extra grease. Seriously, get as much out as you can!
- Toss in your chopped onion and bell pepper (and jalapeño if you’re using one). Cook ’em until they soften up a bit, like 5-7 minutes. They don’t need to be mushy, just not raw.
- Reduce the heat to low. Add the undrained can of tomatoes and green chilies, the block of cream cheese, the sour cream, and your seasoning.
- Stir, stir, stir! Keep stirring until the cream cheese is completely melted and everything is combined and smooth. This is where I usually sneak a little spoonful to make sure the seasoning is right. Be careful, it’s hot! Don’t worry if it looks a bit like chunky soup at this stage, it always does!
- Stir in about half of the shredded cheese (1 cup). Let it melt in and get happy.
- Pour this mixture into a medium baking dish. An 8×8 inch dish is perfect, but a 9×13 works too, you’ll just have a thinner layer. Or, if your skillet is oven safe (like cast iron!), you can sometimes just leave it right in there!
- Sprinkle the remaining shredded cheese evenly over the top.
- Pop it in a preheated oven at 350°F (175°C) for about 20-25 minutes. You want the cheese on top melted and bubbly, and the dip heated all the way through. Maybe even a little golden brown on top if you’re lucky!
- Let it sit for just a couple of minutes before serving. It’s lava hot right out of the oven.
Notes from My Kitchen
Here are a few things I’ve figured out along the way. Make sure your cream cheese isn’t fridge cold! If it is, cut it into cubes before adding it to the warm meat mixture, it’ll melt faster. Draining the grease really is important unless you want a super greasy dip. And honestly, using that block cream cheese melts better than the stuff that comes in the tub.
Mix It Up! (Variations)
I’ve played around with this a bit. Like I said, spicy sausage instead of beef is fantastic. I tried adding a can of drained black beans once, thinking it would add some texture, but it kinda made it… busy? Didn’t love it. Corn might work though! Adding a layer of refried beans on the bottom of the baking dish before pouring the meat mixture in? Now THAT’s a winner variation I do sometimes.
Gear You’ll Need
You’ll want a good skillet (cast iron is my fave for browning meat!), a baking dish, and a sturdy spoon for stirring. If you don’t have an oven-safe skillet, just transfer the mixture from your regular pan to the baking dish after step 6. Easy peasy.
Keeping it Fresh
Leftovers? Ha! What leftovers? Okay, *if* you somehow have leftovers (which honestly, in my house it never lasts more than a day!), just cover it tightly and keep it in the fridge. It reheats okay in the microwave, or better yet, back in the oven until bubbly again. The texture might be a little different, but the flavor’s still there.
How I Like to Serve It
You absolutely HAVE to have tortilla chips. Scoops are the best for maximum dip-loading capacity! Fritos are also mandatory in my book. Veggie sticks or crackers? Sure, if you feel guilty about eating the whole batch with chips. But chips are the *real* way to eat this. My grandma always served it with some extra hot sauce on the side for the brave souls.
Learned the Hard Way (Pro Tips)
Don’t rush browning the meat! Get some nice color on it, it adds flavor. I once tried just kinda simmering it and it was… bland. Also, make sure the cream cheese is totally melted into the sauce *before* you add the other cheese or bake it. You’ll get weird lumps otherwise. And please, for the love of your tastebuds, let it cool for 5 minutes out of the oven. It stays scorchingly hot forever!
Burning Questions (FAQs)
Q: Can I make this ahead?
A: Yes! You can do everything up to putting the cheese on top (step 7). Cover it and keep it in the fridge for a day or two. Then just add the cheese and bake as directed, might need a few extra minutes since it’s starting cold.
Q: Is it really spicy?
A: It depends on the Rotel you use and if you add jalapeños. Original Rotel is pretty mild. Use the Hot version if you like it spicy! You’re in control!
Q: Can I use ground turkey?
A: Yeah, absolutely! It’ll change the flavor profile a bit, maybe not quite as rich, but it still works just fine. Just drain off any liquid it releases.
Q: What about different cheeses?
A: Go for it! Pepper Jack for more heat, Colby Jack, maybe even some smoked cheddar? Just make sure it’s a cheese that melts nicely.
Give this Meaty Texas Trash Dip a shot, y’all. I bet it becomes a favorite at your place too!
simo
