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World Famous Hot Bean Dip

I came across a version of this recipe many years ago and it has changed my life! The creamy cheesiest mixed with the hearty refried beans and spice is hard to beat. I made a small dish last night and my family of five devoured it in 30 seconds. Increase ingredients as appropriate for your audience. This is fabulous with a hearty tortilla chip- we tend to pick up freshly made chips from our favorite Mexican restaurant or market. It also goes well with crudité, especially if eating it with celery or red peppers lessens your guilt. But this one is worth it!


· ½ cup cream cheese, softened

· ½ cup sour cream

· 10 drops tapatio or tabasco sauce, depending on your desired heat

· ¼ cup taco sauce (you don’t want a watery or chunky salsa-I often use the red autentica salsa from Trader Joe’s)

· ½ cup shredded cheddar cheese

· ½ cup shredded Monterey jack cheese (or pepper jack if you can handle it)

· 2 cups refried beans, preferably homemade (see “Bean Basics”)

· ½ cup crumbled cotija cheese

· 2 chopped green onions


  1. Mix softened cream cheese and sour cream in a bowl, add hot sauce and taco sauce.

  2. Mix in the shredded cheese, saving some for sprinkling on top

  3. Spread in a baking dish- about 8x8 size, and spread remaining shredded cheese on top

  4. Bake at 375 for 20 minutes until bubbling

  5. Add cotija and green onions to top and set oven to broil for 3 minutes

  6. Serve hot with dippers

Note #1: Serve hot. Reheat if it sits too long- or split recipe into two dishes to refresh when first one is finished

Note #2: This is a great starter for a Mexican dinner, or BBQ, or to bring to a potluck- it can be kept hot in a small crock pot


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