Custom Search

Thursday, April 6, 2017

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)

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.

Check out this post as well
Marshmallow Treats


  1. thanks so much and yes I have heard that comment before when serving this dish. Thanks for stopping by for a visit

  2. Yum! Reminds me that summer is not too far away and I can go through lots of tortilla chips in the summer! I will have to keep this recipe close.

    1. thanks for stopping by we go through lots of chips as well


I love comments so if you have a minute leave me your thoughts on the above post