Double Devil's Dip

Out of my "Most Loved Appetizers" cookbook...this is on the spicy side...cut back on the chili powder if you want it milder...serve with tortilla chips or an assortment of crackers...

• Ready In: 45 mins
• Serves: 24
• Yields: 4 Cups

Ingredients

• 8  ounces cream cheese, block, softened
• 1  cup sour cream
• 1 (10 1/2ounce) can  jalapeno bean dip
• 10  drops  hot pepper sauce
• 3  tablespoons dried chives
• 2  teaspoons parsley flakes
• 2  tablespoons chili powder
• 1 1⁄2 cups monterey jack cheese, grated
• 1 1⁄2 cups medium cheddar, grated
• 1  dash chili powder
• 1 -2  jalapeno pepper, sliced for garnish (can use pickled)

Directions

1. Preheat the oven to 350 degrees.
2. Put first 7 ingredients into a medium bowl, mix well.
3. Spread in ungreased 9x13 inch pan.
4. Layer next 3 ingredients, in order given, over bean dip mixture.
5. Bake in oven for 25 - 35 minutes until crispy.
6. Garnish with jalapeno pepper slices.