Recipe Background
This dip makes a great impression at all the parties! You might even say it's dressed for success! Hot-to-Trot Dip is creamy, tangy, hearty, and just so, so cheesy! There's even taco seasoning and salsa for a vibrant and slightly spicy flavor! No wonder everyone congregates around Hot-to-Trot Dip when it appears on the table! This dip is ready to meet its fans!
This dip makes a great impression at all the parties! You might even say it's dressed for success! Hot-to-Trot Dip is creamy, tangy, hearty, and just so, so cheesy! There's even taco seasoning and salsa for a vibrant and slightly spicy flavor! No wonder everyone congregates around Hot-to-Trot Dip when it appears on the table! This dip is ready to meet its fans!
Ingredients
For the dip:
- 1 (8-ounce) package cream cheese softened
- 1 cup sour cream
- 2 (16-ounce) cans refried beans
- 1 (8-ounce) package cheddar cheese shredded, divided
- 1 (8-ounce) package Monterey Jack cheese shredded, divided
- 1/4 cup green onions chopped
- 2 tablespoons dried parsley
- 1 (1-ounce) package taco seasoning mix
- 1 cup salsa
- hot pepper sauce to taste
Optional, for serving:
- fresh parsley to taste, chopped
- green onions to taste, chopped
- tortilla chips to taste
Directions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the cream cheese and the sour cream and mix until well-combined.
- Add the refried beans, 1/2 of the cheddar cheese, and 1/2 of the Monterey Jack cheese to the cream cheese mixture and stir to combine.
- Add 1/4 cup of the green onions, the dried parsley, the taco seasoning, the salsa, and the hot pepper sauce to the cream cheese mixture and stir to combine.
- In an 8x12-inch baking dish, add the cream cheese mixture and spread it out evenly.
- Evenly sprinkle the remaining cheddar cheese and the remaining Monterey Jack cheese over top of the cream cheese mixture.
- Bake until the dip is hot and bubbling, about 20-30 minutes.
- Garnish the dip with the fresh parsley and the extra green onions.
- Serve with the tortilla chips.
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