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, slices
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
1. Preheat over to 350 degrees. Spread bean dip over bottom of a small baking dish. Combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture; mix well.
2. Spread cream cheese mixture evenly over bean dip. Grate or sprinkle cheddar cheese over top. Bake 15 - 20 minutes or until cheese is melted.
3. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips. If you double recipe, substitute 1 can re-fried beans for the bean dip and double remaining ingredients.
This recipe is easily prepared using several of my favorite Pampered Chef products - Classic Batter Bowl, Garlic Press, and Deluxe Cheese Grater. I have used all of these for years, and you just can't wear them out! The Small Oval Baker is the perfect size for this dip! If you double the recipe, the Oval Baker or Deep Dish Baker work very well. Theses stoneware bakers keep the dip warm a long time!
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