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Baked Taco Dip Recipe

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This recipe for Baked Taco Dip is from The Tybus Family , 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 (16 oz) refried beans
8 oz cream cheese, softened
1 cup sour cream
2 tbsp taco seasoning mix
2 garlic cloves, pressed
1/2 cup shredded cheddar cheese
1 medium plum tomato
3 green onions with tops
2 tbsp fresh cilantro leaves
1/2 cup sliced pitted ripe olives
Tortilla Chips
Directions:
Directions:
1. Preheat oven to 350°F. Spread beans over bottom of 8 inch square pan. Combine cream cheese, sour cream, taco seasoning and garlic pressed owl; mix well. Spread cream cheese mixture over beans. Bake 15–18 minutes or until hot.
2. Remove pan from oven top with cheddar cheese. Return to oven and bake an additional 2–3 minutes or until cheddar cheese is melted.
2.Meanwhile, slice tomato in half lengthwise scrape out seeds Dice tomato and thinly slice onions. Sprinkle olives, tomato, onions and chopped cilantro over dip. Serve with tortilla chips.
Number Of Servings:
Number Of Servings:
16 servings of 1/4 cup dip
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g

 

 

 

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