- April 10, 2007 at 1:43 pm #240248BiggerPiggyBankParticipant
Sure to please, this warm, layered dip will spice up any party (including a
Super Bowl party)!
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
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)
Preheat oven to 350?F. Using Small Mix ‘N Scraper, spread bean dip over bottom
of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream
and taco seasoning mix.
Press garlic over cream cheese mixture in batter bowl
using Garlic Press; mix well. 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.
To prepare toppings, remove stem from tomato using
Cook’s Corer. Dice tomato and thinly slice green onions using Utility Knife.
Slice olives using Egg Slicer Plus. Finely chop cilantro using Pizza Cutter.
Sprinkle tomato, onions, olives and cilantro over dip.
Garnish with additional
sour cream, if desired. Serve with tortilla chips.
Cook’s Tips: If desired, 1 tablespoon Pantry Southwestern Seasoning Mix can be
substituted for the taco seasoning mix. 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
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