Touchdown Taco Dip
1 can (9 oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tbs. taco seasoning mix
1 garlic clove, pressed
1 ounce cheddar cheese, shredded
2 green onions with tops, thinly sliced
¼ medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1 tbs. finely chopped fresh cilantro
Tortilla chips
Additional sour cream (optional)
Preheat oven to 350*. Using Small Mix n Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese and taco seasoning. Using Measure-All Cup add sour cream to Batter Bowl. Press garlic over scram cheese mixture using Garlic Press. Mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato with Cook’s Corer. Dice tomato and thinly slice green onions with Utility Knife. Slice olives with Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream loaded into the Easy Accent Decorator (or use spoon), if desired. Serve with tortilla chips.
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1 comment:
Amy, this is the one I did at your pampered chef show. I really like this one and so does my family. It doesn't make very much though. Enough for like 5 people to have a good serving of it.
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