1. Preheat oven to 350°.
2. Begin by blending together the cream cheese, 1/4 cup of the smoked mozzarella and 3/4 cup of the chipotle cheddar in a mixing bowl. Add 2-1/2 tablespoons of the finely chopped chives and mix.
3. Slowly pour the Peppers of Key West Chicken Wing Sauce and extra Peppers of Key West Cayenne Pepper Hot Sauce #1 over the cheese mix. Use a spatula to fully incorporate the hot sauce into the cheese mixture.
4. Stir in the beans and blend them in with the cheese mixture. Once fully blended transfer the mixture into a ovenproof dish and spread evenly.
5. Sprinkle the top with remaining cheeses.
6. Bake for 25-30 minutes until it starts to bubble and turn golden brown.
7. Remove from oven and sprinkle with remaining fresh chives.

Baked Lime Tortilla Chips:

1. While the spicy white bean buffalo dip is baking, prepare your tortilla chips.
2. Start by stacking the tortillas and cutting into wedges, I got 8 wedges from each tortilla. (So a total of 48 thick cut tortilla chips)
3. Transfer the tortilla chips to a baking sheet, drizzle with Extravagonzo Roasted Garlic Culinary Oil and toss the tortilla wedges around to fully coat each one in oil.
4. Spread the tortilla wedges evenly over the baking sheet and sprinkle liberally with salt and pepper.
5. Add the chips to the oven, with the dip during the last 8-12 minutes (baking time will depend on the thickness of tortillas). They should bake up and finish right around the same time as the dip. Watch them to be sure they don’t burn, you may want to turn them over once during baking.
6. If you want extra crispy chips (I like mine a little chewy) crank the oven up to broil, once the dip has finished, and broil for 1-3 minutes, watching to be sure they don’t burn.
7. Once the chips are baked to your liking, remove from the oven and spritz them with fresh lime juice.
8. Now you’re set, chip and dip!