Recipe: TouchDown Taco Dip

This is my second all-time Fav Pampered Chef Recipe. A little more involved than many game time dips, but the taste is well worth the time invested! With Super Bowl right around the corner this weekend, I figured now would be the time to post this favorite!

Ingredients:

• 1 can (16 oz) refried beans
• 1 package (8oz) cream cheese, softened
• 1 cup sour cream
• 2 tablespoons taco seasoning mix
• 2 garlic cloves, finely minced
• 2 ounces cheddar cheese, shredded (1/2 cup)
  
• 1/2 cup pitted black olives, sliced
• 1 medium tomato, seeded and diced
• 1/4 cup thinly sliced green onions with tops
• 2 tablespoons fresh cilantro or parsley, thinly sliced
• Tortilla Chips

Method:

1. Preheat oven to 350 degrees. Spread refried beans over bottom of Deep Dish Baker using Classic Scraper. In Classic Batter Bowl, combine cream cheese, sour cream and taco seasoning. Finely chop garlic, add to Batter Bowl and mix well.
   
2. Spread cream cheese mixture evenly over beans. Grate Cheese over top using Deluxe Cheese Grater. Bake 15-18 minutes until hot.
   
3. To prepare toppings, slice olives using Egg Slicer Plus. Dice tomato and thinly slice onions. Thinly slice cilantro using Pizza Cutter. Sprinkle olives, tomato, onions, and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
   

Yield: 16 servings

Tips: I found it helps to place the can of olives in the fridge for a few minutes before slicing with the Egg Slicer Plus. I also skip the cilantro and green onions, because I do not like either.