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Touchdown Taco Dip

Discussion in 'Recipes and Tips' started by carolcooks, Nov 23, 2007.

  1. carolcooks

    carolcooks New Recruit

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    Can anyone post the recipe for this dip. I've looked on CC and it says that since it is in one of Pampered Chefs cookbooks it is not viewable. I don't have any of the cookbooks yet. Thanks in advance for any help!
     
    Nov 23, 2007
    #1
  2. pamperedlinda

    pamperedlinda Legacy Member Gold Member

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    Touchdown Taco Dip

    Ingredients:
    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)


    Directions:
    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.
     
    Nov 23, 2007
    #2
  3. carolcooks

    carolcooks New Recruit

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    Thank you so much!! After reading so many of you say it was good, I'm going to make it for my first show for friends and family next Saturday.
     
    Nov 23, 2007
    #3
  4. ChefBeckyD

    ChefBeckyD Legacy Member Gold Member

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    Make the double batch! I once watched 3 men stand over the top of my DDB and eat all of a double batch with a bag of chips!:eek:

    It is THAT good!
     
    Nov 23, 2007
    #4
  5. janetupnorth

    janetupnorth Legacy Member Gold Member

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    Oohh...and serve with the Tostitos Gold chips...I like them SOOOO much better and they are thicker for dipping...I ALWAYS use them for the Jerk Chicken Nachos...
     
    Nov 23, 2007
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  6. caynreth

    caynreth Regular Member

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    The original version of this recipe WAS double this one and was written for the deep dish baker. It also used a can of refried beans instead of the bean dip. It's a favorite in my house and is always requested!
     
    Nov 23, 2007
    #6
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