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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Touchdown Taco Dip Recipe

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This recipe for Touchdown Taco Dip is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (9 oz.) bean dip
4 oz. cream cheese, softened
1/2 c. sour cream
1 T. taco seasoning mix
1 garlic clove, pressed
1/4 c. shredded cheddar cheese
1/2 medium tomato, seeded and diced
2 green onions with tops, thinly sliced
1/4 c. pitted ripe olives, sliced
1 T. finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips
Directions:
Directions:
Preheat oven to 350º. Spread bean dip over bottom oven safe dish. In a bowl, combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture in bowl; mix well. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato. Dice tomato and thinly slice green onions. Slice olives. 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.

 

 

 

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