Tuesday, February 21, 2012

Touchdown Taco Dip

1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2 tbsp Southwestern Seasoning Mix
2 garlic cloves, pressed
½ cup (2 oz) grated cheddar cheese
Optional toppings such as diced tomatoes, thinly sliced green onions, sliced pitted ripe olives, snipped fresh cilantro or additional sour cream
Baked Tortilla Chips (optional, see Cook’s Tips)


  1. Preheat oven to 350°F. Using Large Spreader, spread refried beans over bottom of Deep Dish Baker. In Classic Batter Bowl, combine cream cheese, sour cream, seasoning mix and garlic pressed with Garlic Press; mix well.
  2. Spread cream cheese mixture evenly over beans. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.
  3. If desired, dice tomatoes and thinly slice green onions usingChef’s Knife. Slice olives using Egg Slicer Plus®. Snip cilantro using Kitchen Shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Remove from oven; serve with Baked Tortilla Chips, if desired.
Yield: 16 servings

Cook’s Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

To make Baked Tortilla Chips, preheat oven to 400°F. Cut eight (7-in.) flour tortillas into wedges using Pizza Cutter; arrange half of the wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)

©The Pampered Chef, Ltd., 2008

No comments:

Post a Comment