Description
This creamy and spicy bean dip, created by Guest Chef Scott, combines cream cheese, sour cream, seasoned Frito bean dip, and a blend of cheeses for a delicious appetizer perfect for parties or gatherings. Baked until bubbly and topped with Monterey Jack and cheddar cheeses, this dish delivers rich, bold flavors with a spicy kick from Tobasco sauce.
Ingredients
Scale
Base Ingredients
- 8-oz package of cream cheese
- 1 cup sour cream (heaping)
- 1 large can of Frito Bean Dip
- 1 package of 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 large mixing bowl, combine the cream cheese, sour cream, Frito bean dip, taco seasoning, and minced onion until thoroughly mixed.
- Add Tobasco Sauce: Incorporate Tobasco sauce according to your preferred spice level; add more for a spicier flavor.
- Transfer to Baking Dish: Pour the mixture evenly into a flat 9×13-inch baking dish, smoothing the surface.
- Sprinkle Cheese: Evenly sprinkle the shredded Monterey Jack and cheddar cheeses over the top of the bean mixture.
- Bake Until Bubbly: Bake in the preheated oven until the cheese is fully melted and bubbly, approximately 20 minutes.
Notes
- Use fresh minced onion for best flavor.
- Adjust Tobasco sauce gradually to control spiciness.
- Serve warm with tortilla chips or fresh vegetables.
- Can be made ahead and reheated before serving.
- Cheeses can be substituted or combined with other favorites.
