2  9-ounce cans jalapeno bean dip
1  8-ounce package cream cheese (or Neufchatel), softened
1 cup sour cream
1/2 cup finely chopped onion
Hot pepper sauce to taste
2 cups grated Cheddar or Monterey Jack cheese, divided
Tortilla chips

Heat oven to 350°.  Spray an 8"-square glass baking pan with nonstick vegetable spray.  In a large bowl, mix together the bean dip, cream cheese, sour cream, onion and hot pepper sauce.  Add 1-1/2 cups of the grated cheese; mix again gently.  Spread the mixture in the prepared baking pan.  Sprinkle the top with the remaining 1/2 cup cheese.  Bake 15-20 minutes or until the cheese melts and the dip is warmed through.  Serve with tortilla chips.

(adapted from Minneapolis Star Tribune, 11/27/94)

Variation:  Add 1/2 to 3/4 cup chopped hot green chile to mixture for additional flavor and heat.