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Get ready to be the star of game day with this Low-Carb Texas Trash Dip recipe! Loaded with creamy cheese, Mexican spices, and roasted green chiles, this no-bean twist on the classic party dip delivers all the bold, crave-worthy flavors without the carbs. Perfect for any gathering, it’s a crowd-pleaser that’s sure to have everyone digging in for more!
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Low-Carb Texas Trash Dip: Your New Favorite Game Day Recipe! 🏈🧀
If you've been hanging out at Bobbi's Kozy Kitchen for a while, you know we are die-hard football fans around here. And I mean die-hard—we're talking Christmas decorations in green and blue, a Seahawk flag flying high all year, and dogs named Sia and Hawk. Sea-Hawk... get it? I know. 🤣
Yes, we are those football fans—obsessed, enthusiastic, and all about the game-day spirit. 🏟️🏆 So when football season rolls around, my mind is filled with thoughts of delicious, crowd-pleasing appetizers and party food that everyone will love, whether they're following a low-carb lifestyle or not!
Think Buffalo Chicken Dip (lovingly known as Chicken Crack Dip), which gets requested EVERY.SINGLE. YEAR, or my Broccoli Cheese Balls, which are just too easy to keep shoveling into your mouth. And let's not forget family favorites like Jalapeno Popper Deviled Eggs, Salt and Pepper Chicken Wings, and the irresistible Keto Nachos.
Alright, I know you're here for the dip, so let’s get down to it!
What is Texas Trash Dip?
So, what’s the scoop on Texas Trash Dip? 🤔 I’m not really sure where the name came from—maybe it’s the Tex-Mex flavors, or maybe it's because you just open a bunch of cans and dump 'em in a dish? Either way, Texas Trash Dip is traditionally a warm, creamy bean dip loaded with green chiles, Mexican spices, and tons of cheese, all baked to bubbly perfection.
But what’s a low-carb girl like me to do when craving this ooey-gooey goodness? Well, I first thought I'd have to say adios to this dip forever. But over six years into my low-carb lifestyle, I've learned that you don’t have to miss out on any of your favorite flavors! 🙌
This Low-Carb Texas Trash Dip is everything you want in a game-day appetizer, minus the carbs! We’ve replaced the beans with a delicious no-bean chili mix, added roasted green chiles, a blend of Mexican spices, and lots of cheese. The result? A creamy, cheesy dip that’s perfect for dunking all your favorite low-carb chips, veggies, or even just a spoon!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love This Low-Carb Texas Trash Dip
- Easy to Make: Dump, mix, bake—it’s that simple! Perfect for when you want something quick and easy for game day.
- Customizable: You can switch up the cheeses and spice levels or add your favorite low-carb toppings for your own unique twist.
- Keto & Non-Keto Friendly: This dip is a hit with everyone, so you don’t have to make separate dishes for different diets.
- Make Ahead & Freezer Friendly: Prepare it ahead of time, store it in the fridge, or even freeze it for later—great for busy days or unexpected guests!
In This Post
🥘Low-Carb Texas Trash Dip Ingredients
These are the ingredients necessary to make this Low-Carb Texas Trash Dip.
- No-Bean Chili: I use my Coney Island Chili Dog Sauce for this recipe, and it is perfect!
- Mexican Seasoning Blend: this homemade seasoning blend brings just the right spice.
- Diced Roasted Green Chiles: I use mild to hot, depending on who will be eating the dip.
- Mexican Blend Cheese: I usually shred my own blend of cheeses, but for ease, you can grab the pre-shredded.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Helpful Hint: 💡 If you're planning to make this dip ahead of time, prepare the dip mixture and spread it into your baking dish, but wait to add the final layer of cheese. Cover it with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When you're ready to bake, top with the remaining cheese and pop it in the oven.
Substitutions
- No-Bean Chili: I use my Coney Island Hot Dogs Chili Sauce for this recipe, which adds a lot of flavor. However, I have also used this store-bought chili when I am away from home or in a hurry.
- Mexican Seasoning Blend: this recipe was created using my homemade seasoning blend. If you don't have the time or ability to make that blend, you can grab packaged taco seasoning. It won't be exactly the same, but it is still good.
- Mexican Blend Cheese: pre-shredded cheeses contain anti-caking additives, so I usually shred my own blend of cheddar, Monterey Jack, and queso fresco, but in a pinch, you can grab the pre-shredded.
Serving Suggestions
- Keto Tortilla Chips: Serve the dip with homemade keto tortilla chips for a classic dip experience without the carbs. The crispiness of the chips pairs perfectly with the creamy, cheesy dip.
- Pork Rinds: For a zero-carb crunchy option, serve the dip with pork rinds. They have a perfect crunch and hold up well with thick dips like this one.
- Crisp Veggies: For a lighter option, serve the dip with a platter of crisp veggies like celery sticks, cucumber slices, bell pepper strips, or even jicama sticks for a refreshing, crunchy bite.
🍽Equipment Needed
You will need this equipment to make this Low-Carb Texas Trash Dip.
Storage and Reheating
Storage Instructions:
Refrigerator:
Allow the Texas Trash Dip to cool completely before storing. Transfer any leftover dip to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezer:
If you want to store the dip for a longer period, you can freeze it. Place the cooled dip in a freezer-safe, airtight container or heavy-duty freezer bag. Label it with the date and freeze it for up to 3 months. To prevent freezer burn, consider wrapping the container in a layer of plastic wrap before sealing it.
Reheating Instructions:
Reheating from the Refrigerator:
- Oven: Preheat the oven to 350°F (175°C). Transfer the dip to an oven-safe dish if it isn't already in one. Cover with aluminum foil to prevent the cheese from drying out, and bake for 15-20 minutes or until heated through and bubbly. Remove the foil for the last 5 minutes to let the top get nice and melty.
- Microwave: Scoop the desired amount of dip into a microwave-safe dish. Cover loosely with a microwave-safe lid or a paper towel to prevent splattering. Heat on medium power in 30-second intervals, stirring in between, until heated through.
Reheating from Frozen:
- Thawing: For best results, thaw the frozen dip in the refrigerator overnight.
- Oven: Once thawed, follow the same oven reheating instructions above. Bake at 350°F (175°C) for 20-25 minutes or until hot and bubbly.
- Microwave: Thawing first is recommended, but you can reheat straight from frozen if you’re short on time. Place the dip in a microwave-safe dish, cover it, and microwave it on low power in 1-minute intervals, stirring frequently, until heated through.
💭Top tip
For the best flavor, use freshly shredded cheese instead of pre-packaged cheese. Pre-shredded cheese often contains anti-caking agents that can affect the melting quality. Shredding your cheese ensures a creamier, smoother, and more delicious dip that will have everyone asking for the recipe!
FAQ about Low-Carb Texas Trash Dip
Texas Trash Dip is a warm, cheesy dip that's traditionally made with refried beans, green chiles, cream cheese, sour cream, and shredded cheese, all baked to melty perfection. My low-carb version skips the beans and uses a no-bean chili, making it perfect for those following a low-carb or keto lifestyle!
Yes, you can! Prepare the dip mixture as directed and transfer it to a slow cooker. Cook on low for about 2-3 hours or until heated through and bubbly. Keep it on the warm setting to serve, making it ideal for parties where people can graze throughout the event.
The spiciness of this dip is mild to medium, depending on the green chiles and chili you use. If you prefer a milder dip, use mild green chiles and mild chili. For more heat, use hot green chiles, add some chopped jalapeños, or sprinkle in some cayenne pepper to kick it up a notch!
More Delicious Dip Recipes...
Low Carb Texas Trash Dip
Ingredients
For the dip
- 8 ounces cream cheese
- 1 cup sour cream
- 4 cups no-bean chili or this store-bought chili
- 8 ounces diced roasted green chiles
- 2 tbsp Mexican seasoning blend
- 4 cups shredded Mexican blend cheese
Optional garnish
- chopped tomatoes
- chopped green onions
- sliced black olives
- chopped cilantro
Instructions
- Preheat oven to 350 degrees F.
- Microwave cream cheese and sour cream in large microwaveable bowl on high for 1 minute or until the cream cheese has softened.
- Mix with wire whisk until smooth. Add the chili, green chiles, Mexican spice blend, and 2 cups of the cheese; mix well.
- Spread the chili mixture into a greased 13x9-inch baking dish. Sprinkle with remaining 2 cups cheese.
- Bake 25 minutes or until cheese is melted.
- Garnish with your deired toppings
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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