Touchdown Taco Dip
1 can (9 ounces) bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Baked Tortilla Chips (optional)
1. Preheat oven to 350°F. Using Small Mix 'N Scraper(R), spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.
2. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted.
3. Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus(R). Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with Baked Tortilla Chips, if desired.
Yield: 8 servings or 16 sample servings
Nutrients per serving: (1/4 cup dip): Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g
Cook's Tip: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired.
This dip can be easily doubled and baked in the Oval Baker or Deep Dish Baker. Substitute 1 can (16 ounces) refried beans for the bean dip and double the remaining ingredients. Proceed as recipe directs.