Hot Bean Dip
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| ¾ | pound |
cheddar cheese
|
|
| ¾ | cup |
monterey jack cheese
shredded |
|
| 8 | ounces |
sour cream
|
|
| 10 ½ | ounces |
bean dip
|
* |
| ½ | package |
taco seasoning mix
|
*
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 20 |
red hot pepper sauce
|
*
|
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 340.2 | g |
cheddar cheese
|
|
| 177 | ml |
monterey jack cheese
shredded |
|
| 231.2 | ml/g |
sour cream
|
|
| 303.5 | ml/g |
bean dip
|
* |
| 0.5 | package |
taco seasoning mix
|
*
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 2E+1 |
red hot pepper sauce
|
*
|
|
| 1 | x |
tortilla chips
|
*
|
Directions
Reserve 1 cup of each cheese for topping.
Beat cream cheese until smooth.
Add other ingredients.
Spread mixture into 9x13 glass dish and sprinkle with reserved cheese.
Bake at 350℉ (180℃) for 30 min.
Serve with tortilla chips
