Leanna’s Evil Tex-Mex Dip

8 oz. Cream cheese
8 oz. Sour cream (I usually use plain yogurt)
10 oz can bean dip (or plain refried beans)
pkg chili seasoning mix
2 c. shredded Monterrey Jack cheese
2 c. shredded mild cheddar cheese
¼ c. taco sauce
2-3 drops hot sauce, optional

Reserve  ½ c. of cheddar and Jack for later. Combine everything else into a large bowl. Mix well. Spread into a 9X13 baking dish. Top with remaining cheese. Bake at 350°F for 20 minutes. Seve hot with deli chips.


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