In honor of Cinco de Mayo and my husband’s birthday – I am sharing my MOST requested recipe! Believe it or not – as Southwestern as this dish is… it originally came from the Junior League of Honolulu cookbook, A Taste of Aloha. I usually double this and bake in a 9×13 glass dish, Enjoy!
Baked Jalapeno Bean Dip
8 oz cream cheese
1 Pint sour cream
1 (10.5 oz) can jalapeno bean dip (look in the chip aisle – sometimes I can only find regular bean dip – that works too!)
1 (1.5 oz) taco seasoning packet
1/2 c shredded chedder cheese
1/2 c shredded jack cheese
Tabasco to taste
tortilla chips (Scoops style works best)
Preheat oven to 350
Combine cream cheese and sour cream in food processor.
Add bean dip, taco seasoning and Tabasco, process until smooth
Place in shallow glass dish and top with cheese
Bake 20-30 minutes until bubbling.
Serve warm with tortilla chips
So good! You can thank me later 
