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Here is a good cheese and bean dip recipe, and is usually very popular at covered dish events, or open houses, game day parties, etc:

Mexican Cheese and Bean Dip

8 to 10 ounces Cream Cheese
10 ounces Sour Cream
1 10 ounce can of bean dip (in the chip aisle of the grocery store)
1 Pound shredded Sharp Cheddar Cheese
1 Pound shredded Jack cheese
2 T taco seasoning (McCormick Taco seasoning packet)
2 to 3 T chili powder
30 to 50 drops of Tabasco Sauce
1 cup chopped green onions

Beat Cream Cheese until creamy. Add Sour Cream, Bean Dip and Taco seasoning in a large bowl with a mixer. Add chili powder, tobacco sauce and chopped onions. Mix well with mixer on medium speed. Set aside ½ cup each of the cheeses. Mix the remaining shredded cheese in the bowl with the mixer. Spread into 13 x 9 baking pan, sprinkle the remaining shredded cheese over the top of the pan. Heat at 350o for 30 minutes. Blot excess grease from the top of the pan with paper towel after removing from oven. Serve warm (put pan on heated serving tray or dip into a crock pot set on low). Serve with tortilla chips, soft tortillas or pita bread triangles. Serves 20, great for potlucks & snack buffets.