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Preheat the oven to 350ºF.
In a bowl, blend together the cream cheese and the sour cream. Add the beans, green chiles, taco seasoning, hot pepper sauce and lime juice. Stir in half of the cheddar cheese and half of the Monterey Jack cheese.
Transfer the mixture to an oven proof dish. (I used a 12-inch cast iron pan, but a 9x13-inch baking dish will work, as well.) Top with the remaining cheddar and Monterey Jack cheese.
Bake in the preheated oven until the cheese is melted and the edges are bubbling, about 30 minutes.
Serve warm, topped with any desired toppings.