Roxy
New member
TOUCHDOWN TACO DIP:
1 can-(16-oz.) refried beans
1-(8-oz.) pkg. Cream Cheese, softened
1 cup sour cream
2 T. Taco Seasoning Mix
2 garlic cloves, finely minced
2-oz.s Cheddar Cheese, shredded-(about 2 cups)
1/2 cup pitted ripe olives, sliced
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions with tops
2 T. fresh parsley, minced
Preheat oven to 350 degrees. Spread refried beans over bottom of baking dish. In bowl, combine Cream Cheese, sour cream and taco seasoning. Chop garlic and add to Cream Cheese mixture. Spread the Cream Cheese mixture over the beans. Grate cheese over top and bake 15-18 minutes. Prepare toppings by slicing the olives and the onions, dicing the tomatoes and mincing the parsley. Sprinkle each over the dip and garnish with additional sour cream, if desired. Serve with tortilla chips.
1 can-(16-oz.) refried beans
1-(8-oz.) pkg. Cream Cheese, softened
1 cup sour cream
2 T. Taco Seasoning Mix
2 garlic cloves, finely minced
2-oz.s Cheddar Cheese, shredded-(about 2 cups)
1/2 cup pitted ripe olives, sliced
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions with tops
2 T. fresh parsley, minced
Preheat oven to 350 degrees. Spread refried beans over bottom of baking dish. In bowl, combine Cream Cheese, sour cream and taco seasoning. Chop garlic and add to Cream Cheese mixture. Spread the Cream Cheese mixture over the beans. Grate cheese over top and bake 15-18 minutes. Prepare toppings by slicing the olives and the onions, dicing the tomatoes and mincing the parsley. Sprinkle each over the dip and garnish with additional sour cream, if desired. Serve with tortilla chips.