This recipe takes bean dip and kicks it up to a whole new level. I love bean dip, you know the kind you buy in the can, but this is the ultimate in bean dip. It's also simple to make. You can make this the day before and refrigerate it, then bake it right before you serve it also! Here is what you will need:
1 (16 oz.) can of refried beans
1 (8 oz.) pkg. cream cheese, softened to room temperature
1/3 cups sour cream
1 pkg. taco seasoning mix
dash of hot sauce to taste (I used Tabasco sauce)
3 cups shredded Mexican cheese blend or cheddar cheese, divided
Mix the refried beans, cream cheese and sour cream until smooth. Mix in the taco seasoning mix and the hot sauce to your taste. Stir in 1 1/2 cups of the shredded cheese. Pour into an oven proof dish. A deep pie plate works well for this or a shallow casserole dish.
Sprinkle the top with the rest of the shredded cheese. Place in a 350 degree oven for 25 to 30 minutes or until the cheese is just stared to brown and it's hot and bubbly.
Serve with tortilla chips or Frito scoops!
I like to garnish with a few jalapeno rings or a dollop of sour cream!