9-ounce cans jalapeno bean dip
1 8-ounce package cream cheese
(or Neufchatel), softened
1 cup sour cream
1/2 cup finely chopped onion
Hot pepper sauce to taste
2 cups grated Cheddar or Monterey Jack
oven to 350°.
Spray an 8"-square glass baking pan with nonstick vegetable spray.
In a large bowl, mix together the bean dip, cream cheese, sour cream,
onion and hot pepper sauce. Add
1-1/2 cups of the grated cheese; mix again gently.
Spread the mixture in the prepared baking pan.
Sprinkle the top with the remaining 1/2 cup cheese.
Bake 15-20 minutes or until the cheese melts and the dip is warmed
through. Serve with tortilla chips.
from Minneapolis Star Tribune, 11/27/94)
Add 1/2 to 3/4 cup chopped hot green chile to mixture for additional
flavor and heat.