Easier-Than-It-Looks Recipe: Touchdown Taco Dip

This past July 4th, Linda made this dip. It was excellent, and I couldn't wait to share it with you. We got this recipe from the Pampered Chef recipes. I like it best with multi-grain tortilla chips, but you can use other chips. Also it should be served warm, and is quite delicious when you do. It was designed to be served when watching football and shared with friends (but is also good by your lonesome). However, I hate to admit it, but I don't watch football, until the playoffs. Give me the FISH or the HEAT, and I'm there. So, really, you can have it whenever you want a tasty (mildly spicy) snack. Here it is...

Touchdown Taco Dip

1 can (16 oz.) refried beans

1 package (8 oz.) cream cheese, softened

1 cup sour cream

2 tablespoons taco seasoning mix

2 garlic cloves, finely minced

2 oz. cheddar cheese, shredded (1/2 cup)

1/2 cup pitted ripe olives, sliced

1 medium tomato, diced

1/4 cup thinly sliced green onions

2 tablespoons fresh cilantro or parsley, thinly sliced

Tortilla chips

1. Preheat oven to 350 degrees. Spread refried beans over bottom of a deep casserole dish (or reasonable substitute). Combine cream cheese, sour cream, and taco seasoning with minced garlic in a bowl. Mix well.

2. Spread cream cheese mixture evenly over beans. Spread shredded cheese over top. Bake 15 - 18 minutes or until hot.

3. Sprinkle olives, tomato, onions, and cilantro over dip. Add more sour cream if you like. Serve (warm) with tortilla chips.

Yield: 16 servings

As usual, I suggest adjusting the recipe for your own tastes and preferences. Try it. You'll like it.