Touchdown Taco Dip

  • 1 can (9 oz) bean dip
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 T taco seasoning mix
  • 1 garlic clove, pressed
  • 1/4 cup (1 oz) shredded cheddar cheese
  • 1/2 medium tomato, seeded and diced (about 1/2 cup)
  • 2 green onions with tops, thinly sliced
  • 1/4 cup pitted ripe olives, sliced
  • 1 T finely chopped fresh cilantro or parsley
  • Additional sour cream (optional)
  • Tortilla Chips (optional)
  1. Preheat oven to 350°F.  Using Small Mix ‘N Scraper®, spread bean deep over bottom of Small Oval Baker.  In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.
  2. Spread cream cheese mixture evenly over bean dip.  Grate cheddar cheese over top using Deluxe Cheese Grater.  Bake 15-20 minutes or until cheese is melted.
  3. To prepare toppings, remove stem from tomato using Cook’s Corer™.  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.  Serve with tortilla chips, if desired.

**tips** This dip can be easily doubled, Substitute 1 can (16 oz) refried beans for the bean dip and double the remaining ingredients. Proceed as recipe directs.

Yield 8 servings

From The Pampered Chef Season’s Best Recipe Collection spring/summer 2003

Gray’s Notes:  Well, I love this recipe, It is a hearty dip that isn’t heavy or greasy.  (see my bonus recipe below for one that is heavy and greasy, but delicious)

So, I screwed this one up….   The little tip at the bottom, I didn’t read that first, so I bought the wrong beans, (got frijoles refritos instead of “bean dip”)  and should have used 1/2 can instead of the whole thing.   Also, I cheated.  I cook off the cuff, and my M.O. in the kitchen is to learn the basics and methods of a recipe and then improvise on a theme, throwing in whatever suits me.  As part of this project, one of my goals is to stick to the recipes, to broaden my horizons and expand my techniques.  So I have to confess that I threw something extra in this recipe…  I put some chopped red onions into the topping.

As for the cookbook, this is the only recipe that I could find that I was excited about.  So I think we are copying it out and putting the cookbook in the culled pile.  Due to my off-the-cuff cooking style, I have a strong dislike of cookbooks, such as this one, that are marketing pieces. I always feel that the brand-specific references detract from the recipes and make them more difficult to follow.

Katie: I agree with Gray that this was a delicious dip that wasn’t heavy or greasy. (The recipe below is both of those things.) We got the Archer Farms Blue Corn Tortilla Chips to go with this as those are my favorite corn chips. It is a hearty dip, and I think the toppings really make it special. We used fresh toppings (except for the canned olives) and they really set it off! Definitely a make again for movie night or if we have guests over.

I also dislike cookbooks that have the bits about using name-brand peeler/corer (or whatever), and when I typed up the last recipe that we made from one of those, I omitted all that superfluous stuff. It’s a keeper, so if we decide to donate this cookbook, we’ll just type it up withOUT the “helpful” hints on what kitchen tool to use.

Gray’s Bonus Recipe:

Tex-Mex Chili Cheese dip

  • 1 block cream cheese
  • 1 can chili with no beans
  • 1 pkg shredded cheddar cheese

Preheat oven to 375.  Spread cream cheese in the bottom of casserole. Spread chili over this.  Top with cheddar cheese and bake until cheese is melted.  Serve with tortilla chips.

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