Saturday, January 14, 2012

Baked Mexican Dip

I made this for a party the week before Christmas.

It was a hit.  It's not hard to like a hot Mexican dip, right?

So you start with some cream cheese, sour cream and a can of bean dip.

Mix it up and then pour in the jalapenos and green chiles.

Believe it or not, it's not too spicy at all with the whole can of jalapenos.  Promise.  I had my husband taste it, and he agreed (and he's very sensitive to spicy).

Add the salsa, green onions and cumin.

And then dump in most of the cheese.

Save some cheese for the top of the dip, just before it's finished baking.

Forgot to take a picture of the finished product.  But it was hot, gooey, and cheesy.  You'll just have to make it to see what it looks like.

Baked Mexican Dip
Adapted from The Bunny Cookbook

8 oz. cream cheese, softened
1 cup sour cream
9 oz. can bean dip
4 oz. can diced jalapenos
4 oz. can chopped green chilies
1/4 cup salsa
4 green onions, sliced
1 tsp cumin
8 oz. (2 cups) shredded extra-sharp cheddar cheese
8 oz. (2 cups) shredded Monterey Jack cheese

With a mixer, beat together the cream cheese and sour cream until creamy.  Add the bean dip and beat again until combined.  Stir in the jalapenos, green chilies, picante sauce, green onions, cumin, and 1 1/2 cups of each of the cheeses.

Pour into a greased 2-quart casserole dish and bake for 30 minutes in a 325 degree oven.  Sprinkle the remaining 1/2 cup of each of the cheese on top and return to the oven for about 10-15 minutes, or until the cheese is melted and bubbly.

Let stand for 10-15 minutes before serving with tortilla chips.

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