Hot-to-Trot Dip

Time :30

Yield :15 servings

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!

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.