Thursday, April 6, 2017
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)
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.
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.
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.
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