"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Dip- Touchdown Taco Dip Recipe

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This recipe for Dip- Touchdown Taco Dip, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (16 oz) refried beans
1 package (8 oz) cream cheese, softened
1 cup sour cream
2 Tbls taco seasoning
2 garlic cloves, finely minced
2 oz. cheddar cheese, shredded (1/2 c)
1/2 cup pitted ripe olives, sliced
1 medium tomato, diced.
1/4 cup thinly sliced green onions with tops
2 Tbls. fresh cilantro or parsley, thinly sliced
Tortilla chips

Directions:
Directions:
Preheat oven to 350. Spread refried beans over bottom of Deep Dish Baker. In a bowl combine cream cheese, sour cream and taco seasoning. Finely chop garlic or use garlic press and add to bowl. Mix well. Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-18 minutes or until hot. Slice olives. Dice tomato. Thinly slice onion and cilantro. Sprinkle olives, tomato, onions and cilantro over dip. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
16

 

 

 

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