1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 (10 1/2 oz.) can jalapeno bean dip
1 pkg. chili seasoning mix
5 drops hot sauce
2 tsp. chopped fresh parsley
1/4 c. taco sauce
1 1/4 c. shredded Cheddar cheese, divided
1 1/4 c. shredded Monterey Jack cheese, divided

Combine cream cheese and sour cream and beat until smooth. Stir in bean dip, chili mix, hot sauce, parsley, taco sauce, 3/4 cup of the Cheddar cheese, and 3/4 cup of the Monterey Jack cheese. Spoon into lightly greased 8x12x2 inch baking dish. Top with rest of both cheeses. Bake at 325 degrees for 15 to 20 minutes. Serve hot with tortilla chips.