1 (8 oz.) pkg. cream cheese, softened
1 (10 1/2 oz.) can jalapeno bean dip
5 drops hot sauce
1/4 c. taco sauce
1 (8 oz.) carton sour cream
1 (1.25 oz.) pkg. chili seasoning mix
2 tsp. chopped fresh parsley
1 1/4 c. (5 oz.) shredded Monterey Jack cheese, divided

Combine cream cheese and sour cream. Beat until smooth. Stir in bean dip, chili seasoning mix, hot sauce, parsley, taco sauce, 3/4 cup cheddar cheese and 3/4 cup Monterey Jack cheese. Spoon mixture into lightly greased 12"x8"x2" baking dish. Top with remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese. Bake at 325 degrees for 15 to 20 minutes. Serve hot with tortilla chips. Yield: about 3 1/2 cups.