Nacho Bean Dip

Kelly Jenkins Howard (originally from Sharon Selman Jenkins)

     My mom’s been making this for years and everyone asks for the recipe, but then wishes they hadn’t — it’s easier to eat it guilt free if you don’t know what’s in it! We affectionately call this Big Ass Bean Dip, because that’s what you’ll get if you keep eating it! (Nov 2010)

     Micah calls this dip the illegal dip and I’ve made a rule that it can only be made when there are going to be plenty of people around to eat it because you can’t stop eating it — it’s always a hit! —Kelly Smith Howard (Nov 2010)

1 1/4 cup Cheddar cheese 

1 1/4 cup Monterey Jack cheese 

1 (10oz) can jalapeño bean dip 

1/4 cup picante or taco sauce 

5 dashes Tabasco Pepper Sauce

1 pkg dry chili seasoning mix 

1 (8oz) pkg cream cheese

1 (8oz) container sour cream

1 tsp parsley, chopped

Combine sour cream and softened cream cheese. Mix until smooth. Stir in bean dip, chili mix, Tabasco, parsley, picante, 3/4 cup Cheddar cheese and 3/4 cup Monterey Jack cheese.

Pour into lightly greased 12x8x2-inch pan. Sprinkle remaining cheese onto mixture. Bake at 325˚F for 15-20 minutes or until cheese melts. If you are in a hurry, microwave and stir often until melted and fully blended together.