Start by assembling all the ingredients on your countertop. This makes the process smoother and quicker.
In a large mixing bowl, combine the bean dip, cream cheese, and sour cream. Using an electric mixer, blend these ingredients together until they are smooth and well combined.
Next, sprinkle in the taco seasoning and hot sauce. Mix well to ensure the flavors are evenly distributed throughout the dip.
Fold in the diced green chiles gently with a spatula, making sure they are spread evenly throughout the mixture.
Stir in 1 ½ cups of the shredded cheddar-jack cheese, reserving the remaining cheese for the topping.
Spread the mixture into a greased baking dish, smoothing the top with a spatula.
Sprinkle the remaining cheese over the top of the dip.
Preheat your oven to 350°F (175°C) and bake the dip for about 20-25 minutes or until it’s hot and bubbly.
Remove the dip from the oven and let it cool slightly. Serve warm with tortilla chips, fresh veggies, or your favorite dippers.
