Ingredients
Scale
- 2 TBS Brown Sugar
- 2 TBS Worcestershire Sauce
- 2 TBS Chili Sauce
- 2 TBS Mustard
- 1, 15 oz can Baked Beans
- 4 oz Cream Cheese, softened
- 3 slices Bacon
- 3/4 cup shredded Monterey Jack Cheese
- 1 Green Onion
Instructions
- Preheat 350˚.
- In a a baking dish, mix 2 tablespoons each brown sugar, Worcestershire sauce, chili sauce, mustard sauce together until well combined.
- Pour in the 15 ounce can of baked beans, along with 1 tablespoon Smokehouse Maple seasoning.
- Plop dollops of 4 ounces cream cheese on top of the baked beans.
- Bake at 350˚ for 15 minutes.
- While the bean dip is baking fry up the 3 slices of bacon, slice the green onion, and shred the cheese.
- After 15 minutes, stir in the cooked bacon, top with the shredded cheese, and bake for 6-8 more minutes.
- Once the baked bean dip is hot and bubbly, remove from the oven, top with the scallions, and serve with crispy ruffle chips.