Description
This creamy, spicy bean dip combines smooth cream cheese and sour cream with flavorful Frito Bean Dip and taco seasoning. Topped with a blend of melted Monterey Jack and cheddar cheeses, it’s baked to bubbly perfection, making it an irresistible appetizer perfect for parties or game days.
Ingredients
Scale
Base
- 8 oz package of cream cheese
- 1 cup overflowing sour cream
- 1 large can of Frito Bean Dip
- 1 package of taco seasoning
- 2 tablespoons minced onion
- Tobasco sauce to taste
Cheeses
- 6-8 oz Monterey Jack cheese, shredded
- 6-8 oz cheddar cheese, shredded
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
- Mix Ingredients: In a bowl, combine the cream cheese, sour cream, Frito Bean Dip, taco seasoning, and minced onion until smooth and well blended.
- Add Heat: Stir in Tobasco sauce according to your preferred spice level—more Tobasco will increase the heat.
- Transfer to Baking Dish: Pour the mixture evenly into a flat 9×13-inch baking dish to ensure even cooking.
- Add Cheese Topping: Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the bean mixture.
- Bake: Place the dish in the preheated oven and bake until the cheese is melted and bubbly, about 20 minutes.
Notes
- You can adjust the spiciness by varying the amount of Tobasco sauce.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded options.
- This dip pairs wonderfully with tortilla chips, celery sticks, or crackers.
- For a thicker dip, use less sour cream or strain excess liquid from the bean dip.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated before serving.
