Just in time for Cinco de Mayo (this is you Nar)! I grew up on this bean dip- Superbowl, house parties, any occasion to make bean dip- we made it. I believe the recipe originated from an old family friend Randi Smith. This is always a hit and really easy to make. It makes a great burrito too! Watch out you may find Melanie and I selling bean dip burritos with avocado slices out of a little cart at the beach some day.
1-2 cans vegetarian Rosarita beans
1 block cream cheese, softened
1 cup sour cream
(or use half a packet of taco seasoning if lazy)
3-15 good splashes of hot sauce, depending on your tolerance
1 cup sharp cheddar cheese- reserve most for topping
Mix beans through hot sauce in a bowl. Add spices to your personal tastes or preferences. Mix in some of the cheese for added drippy cheesy gooiness in each bite. Put in an oven safe dish, top with remaining cheese and cook for 30 minutes at 350 degrees until hot and the cheese is melted. Serve with chips. Make extra. It will go quickly at large gatherings.
* As a side note, I usually make this with lightened versions of the sour cream and cream cheese to attempt to reduce chances of diabetes and heart disease in unsuspecting friends. I am a huge fan of sour cream as a condiment and have discovered that Daisy Light sour cream is the best light sour cream out there. The rest are grainy, flavorless and uncomparable to full fat sour cream.