About
This dip makes a great impression at all the parties! You might even say it's dressed for success! Hot-to-Trot Dip is creamy, tangy, hearty, and just so, so cheesy! There's even taco seasoning and salsa for a vibrant and slightly spicy flavor! No wonder everyone congregates around Hot-to-Trot Dip when it appears on the table! This dip is ready to meet its fans!
Ingredients
- For the dip:
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16-ounce) cans refried beans
- 1 (8-ounce) package cheddar cheese, shredded, divided
- 1 (8-ounce) package Monterey Jack cheese, shredded, divided
- 1/4 cup green onions, chopped
- 2 tablespoons dried parsley
- 1 (1-ounce) package taco seasoning mix
- 1 cup salsa
- hot pepper sauce, to taste
- Optional, for serving:
- fresh parsley, to taste, chopped
- green onions, to taste, chopped
- tortilla chips, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a medium bowl, add the cream cheese and the sour cream and mix until well-combined.
Step 3 -Add the refried beans, 1/2 of the cheddar cheese, and 1/2 of the Monterey Jack cheese to the cream cheese mixture and stir to combine.
Step 4 -Add 1/4 cup of the green onions, the dried parsley, the taco seasoning, the salsa, and the hot pepper sauce to the cream cheese mixture and stir to combine.
Step 5 -In an 8x12-inch baking dish, add the cream cheese mixture and spread it out evenly.
Step 6 -Evenly sprinkle the remaining cheddar cheese and the remaining Monterey Jack cheese over top of the cream cheese mixture.
Step 7 -Bake until the dip is hot and bubbling, about 20-30 minutes.
Step 8 -Garnish the dip with the fresh parsley and the extra green onions.
Step 9 -Serve with the tortilla chips.
