Description
This creamy and spicy bean dip combines rich cream cheese, tangy sour cream, flavorful Frito Bean Dip, and zesty taco seasoning, baked to bubbly perfection with a blend of Monterey Jack and cheddar cheeses. Perfect for gatherings, it serves as a delightful party appetizer that’s both easy to prepare and delicious.
Ingredients
Scale
Base Ingredients
- 8 oz package cream cheese
- 1 cup sour cream (heaping)
- 1 large can Frito Bean Dip
- 1 package taco seasoning
- 2 tablespoons minced onion
- Tobasco sauce, to taste
Cheese Topping
- 6-8 oz Monterey Jack cheese, shredded
- 6-8 oz cheddar cheese, shredded
Instructions
- Preheat Oven and Mix Ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cream cheese, sour cream, Frito Bean Dip, taco seasoning, and minced onion. Stir well until all ingredients are thoroughly blended into a smooth mixture.
- Add Tobasco Sauce: Add Tobasco sauce to your liking to adjust the spice level of your dip. Stir it in evenly; keep in mind that more Tobasco means a spicier dip.
- Prepare Baking Dish: Pour the combined mixture into a flat 9×13-inch baking dish, spreading it evenly to create a uniform layer.
- Add Cheese Topping: Sprinkle an even layer of shredded Monterey Jack and cheddar cheeses over the top of the bean mixture for a melty, savory crust.
- Bake the Dip: Place the dish in the preheated oven and bake until the cheese topping is melted and bubbly, about 20 minutes. Remove from oven and serve warm.
Notes
- For extra spice, increase the amount of Tobasco sauce according to your taste.
- You can substitute the cheeses with your favorite melting cheeses if desired.
- This dip pairs well with tortilla chips, fresh vegetables, or as a topping for baked potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
