Description
This Southwestern Bean Dip is a creamy, cheesy appetizer perfect for game days or casual gatherings. Combining bean dip, cream cheese, sour cream, and a flavorful mix of taco seasoning, hot sauce, and diced green chiles, it’s baked until bubbly and topped with melted cheddar-jack cheese. Serve warm with chips or fresh vegetables for a crowd-pleasing snack.
Ingredients
Scale
Dip Base
- 1 (9-oz) can bean dip
- 1 (8-oz) package cream cheese, room temperature
- 1 (8-oz) container sour cream
- 1 (1-oz) package taco seasoning
- 1 Tbsp hot sauce, adjust to taste
- 1 (4-oz) can diced green chiles
Topping
- 2 cups shredded cheddar-jack cheese
Instructions
- Preheat the Oven: Preheat your oven to 350ºF. Lightly spray an 8×8 or 11×7-inch baking pan with cooking spray to prevent sticking and set it aside.
- Mix the Ingredients: In a mixing bowl, combine the bean dip, softened cream cheese, sour cream, taco seasoning, hot sauce, and diced green chiles. Stir the mixture thoroughly until well blended, then fold in half of the shredded cheddar-jack cheese.
- Assemble the Dip: Spread the bean dip mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheese on top, creating a cheesy crust that will melt beautifully during baking.
- Bake the Dip: Place the baking dish in the preheated oven and bake, uncovered, for 25 to 30 minutes or until the dip is bubbly and the cheese on top is melted and slightly golden. Remove from oven and let it cool slightly before serving.
Notes
- For extra spice, add more hot sauce or a pinch of cayenne pepper to the mixture.
- Serve with tortilla chips, sliced bell peppers, or carrot sticks for dipping.
- The dip can be made a day ahead and refrigerated; just reheat before serving.
- Avoid overbaking to keep the dip creamy and prevent the cheese from becoming too crispy.
