This can either be very spicy (if you use hot salsa and go big with the pepper jack cheese) or mild if you choose a gentle salsa and mild cheddar cheese. Personally, I like mine with a good kick to it!

In a large bowl with a wooden spoon, mix together the cream cheese, sour cream, taco seasoning and salsa until well blended. Add the beans and stir until mixture is completely combined. Fold in the cheese and mix again.

Note #1: You can prepare the dip ahead to this point. Turn it into your baking dish (I used a deep sided ceramic baking dish, about 9 inches in diameter) and refrigerate until ready to cook. Or bake it right away.

Preheat oven to 350 F. Cover with the additional grated cheese and sprinkle with the green onions. Bake for 30-35 minutes, until bubbling and warmed through. Serve with tortilla chips.

Note #2: You can also cook and serve this in a crockpot if you like. If you use the crockpot, don’t cover it with the additional cheese immediately. Heat it, covered on high for about an hour. Then spread the cheese and onions on top. Then cook, uncovered, for another 15-20 minutes or until cheese is melted and bubbling.