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Guest Chef Scott: Bean Dip

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 Do you want a simple appetizer that will make EVERYONE at the party happy?

Look no more!

Best Bean Dip Ever!
 
 

Please give a warm welcome to a dear friend of mine, Chef Scott and his famous Bean Dip. Scott and I met in middle school and soon realized our mutual love of tennis.

 

Our tennis careers followed us all the way through high school. He will never admit it, but I am a MUCH better tennis player (HELLO! I was MVP 2 years in a row…. beat that Scott!) :) We have continued to stay friends throughout the years.

 

He is married to one of the coolest chicks I know, and happens to be one of my best friends. We love to hang out with these cool cats, and love it even more when this bean dip is waiting for us when we arrive for one of our famous game nights.

 

Now, I present Guest Chef Scott and his Bean Dip.

Cheesy bean dip is a must at any of our family gatherings.  I have no idea where the recipe originated from, but it has been making appearances at birthday parties, Christmas celebrations, football games and game nights since… forever!  Served warm, scooped out of the dish with tortilla chips, it is an awesome appetizer.  Just be warned: once you make this dish and bring it somewhere, they will expect it next time!
 
Here’s what you will need:
-          8-oz package of cream cheese
-          1 cup (overflowing) sour cream
-          1 large (9oz) can of Frito Bean Dip
-          1 package of taco seasoning
-          2 tablespoons minced onion
-          Tobasco sauce to taste
-          6-8-oz Monterey Jack cheese
-          6-8-oz cheddar cheese
 
 
 
 

1.Preheat oven to 350. Mix cream cheese, sour cream, bean dip, taco mix & minced onion.

2. Add Tobasco sauce to taste. More Tobasco = spicier bean dip!

3. Pour into a flat, 9×13 dish.
   

 

 
 

4.       Sprinkle on cheese.

5.       Bake until the cheese is bubbly.
 
 
 
 
 
 
 
 


Serve with tortilla chips (the scoops are PERFECT!).  If there are any, leftovers reheat beautifully and are awesome.
Thanks for the great recipe Chef Scott, and many thanks to his awesome wife Pat for the delicious pictures :)
XO Corey

 
 
 
 
Guest Chef Scott: Bean Dip
 
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Prep time

Cook time

Total time

 

Serves: 24

Ingredients
  • 8-oz package of cream cheese
  • - 1 cup (overflowing) sour cream
  • - 1 large can of Frito Bean Dip
  • - 1 package of taco seasoning
  • - 2 tablespoons minced onion
  • - Tobasco sauce to taste
  • - 6-8-oz Monterey Jack cheese
  • - 6-8-oz cheddar cheese

Instructions
  1. Preheat oven to 350. Mix cream cheese, sour cream, bean dip, taco mix & minced onion.
  2. Add Tobasco sauce to taste. More Tobasco = spicier bean dip!
  3. Pour into a flat, 9×13 dish.
  4. Sprinkle on cheese.
  5. Bake until the cheese is bubbly.

 
Filed Under: appetizer, Mexican Cuisine, vegetarian/vegetarian option Tagged With: ,

Comments

  1. Anonymous says:
    January 6, 2012 at 4:08 pm

    Although this recipe looks great I would be more apt to go for a homemade taco seasoning mix rather than one with questionable ingredients. This one is pretty simple. http://allrecipes.com/recipe/taco-seasoning-i/
    I can’t wait to try this bean dip! Looks delicious!

    Reply
  2. patwaldau says:
    January 6, 2012 at 7:33 pm

    super yummy! good job, chef scott!

    Reply
  3. Anonymous says:
    September 18, 2012 at 10:03 pm

    what size is a “large can” of Frito bean dip? I can only find 9 oz can’s. Do I need to double? can’t tell from picture if can is bigger.

    Reply
  4. patwaldau says:
    September 21, 2012 at 1:57 pm

    making this for a party this weekend! holla!

    Reply

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