Hot Bean Dip

This is the dip that empties first at every party. Cream cheese, cheddar, Monterey Jack, sour cream, and bean dip get mixed with taco seasoning and a generous hit of hot sauce, then baked until the edges are bubbling and the reserved cheese on top turns golden and melty.

Twenty drops of hot sauce sounds like a lot, but spread across this much cheese and sour cream, it adds a warm background heat without making anyone reach for a glass of water. The taco seasoning brings cumin, garlic, and chili flavor so you don’t need to measure out a dozen spices.

Beating the cream cheese until smooth before mixing everything else in is key. Cold, lumpy cream cheese creates uneven pockets in the dip where some bites are pure cream cheese and others are all bean.

Pro Tips

• Reserve a full cup each of cheddar and Monterey Jack for the top. This cheese layer browns in the oven and creates the crispy, bubbly surface everyone fights over.
• Soften the cream cheese at room temperature for 20 minutes before beating. Cold cream cheese doesn’t blend smoothly no matter how long you beat it.
• Use sturdy tortilla chips for scooping. Thin, light chips snap under the weight of this thick, heavy dip.
• Serve straight from the oven in the baking dish. It stays warm longer in glass and keeps the cheese stretchy.

Variations

• Layer sliced jalapeños on top before baking for visible heat and a pop of green.
• Add a can of drained green chiles to the mixture for a Southwestern twist.
• Swap bean dip for refried black beans for a darker, earthier base.