TOUCHDOWN TACO DIP by Brenda Riden

Here's a great recipe for the Super Bowl party. Serve with your favorite taco chips.


1 can (9 oz.) bean dip

4 oz. cream cheese, softened

½ cup sour cream

1 T. taco seasoning mix

1 garlic clove, pressed

¼ cup (1 oz.) shredded cheddar cheese

½ medium tomato, seeded and diced (about ½ cup)

2 green onions with tops, thinly sliced

¼ cup pitted ripe olives, sliced

1 T. 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 Mini-Baker. 

In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.

 Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.

 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.

Yield: 8 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 Tips: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired.

Brenda Riden
Pampered Chef Consultant

www.pamperedchef.biz/brendariden