Spicy Bean Dip

This is (besides good ole Velveeta and Rotel) my favorite dip of all time. My cousin gave my family the recipe during my college days, and I've been making it for gatherings or special events ever since. Sure, it looks like complete mush but it tastes like pure heaven. Also, it's paleo, vegan, gluten-free, non-GMO, and super low cal (in a dream world, that is).

You can adjust spice levels to your liking, and also use cayenne pepper as a Tabasco substitute if need be. Enjoy!

INGREDIENTS

1 8oz. brick of cream cheese (softened — this is vital in order to mix it well)

1 cup sour cream

2 9oz. cans of Fritos Bean Dip

1 cup shredded sharp cheddar cheese (+ 1/2 cup to top)

1/4 cup Louisiana Hot Sauce

1 tbsp Tabasco

DIRECTIONS

Heat oven to 350º. Combine all ingredients in one big bowl. Make sure cream cheese is soft enough to combine thoroughly in mix (heat up in microwave for 30sec if need be). Transfer mix to baking dish and top with leftover 1/2 cup of shredded cheese. Place in oven and bake for 20 minutes or until edges start to slightly brown. Serve hot with your favorite tortilla chips (I recommend Tostitos rounds, but that’s me).

Leftover dip can be reheated for up to a week, but you probably won't have much leftover 😉