RECIPE And Photo SUBMITTED BY Rosetta Sperring
Touchdown Taco Dip
1 can (16-ounce) refried beans
1 package (8-ounces) cream cheese, softened
1 cup sour cream
2 Tablespoons taco seasoning mix
1 garlic cloves, pressed
2 ounces cheddar cheese, shredded (1/2 cup)
½ cup pitted ripe olives, chopped
2 Tablespoons fresh cilantro or parsley flakes
1 medium tomato, seeded and chopped
¼ cup thinly sliced green onions with tops
Preheat oven to 350F.
Spread refried beans over bottom of Deep Dish Batter Bowl using Super Scraper. In Classic 2-quart batter bowl, combine cream cheese, sour cream and taco seasoning. Press garlic into Batter Bowl using Garlic Press; mix well. Spread over beans.
Shred cheese over top using a cheese grater. Bake 15 to 18 minutes or until hot. Chop olives with a food chopper or knife. Snip cilantro using kitchen shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream. If desired, serve with baked tortilla chips.
Baked Tortilla Chips
8 (7-inch) flour tortillas
Directions:
Preheat oven to 400F. Using a pizza cutter, cut each tortilla into 8-wedges; arrange half of the tortilla wedges in a single layer on a flat baking stone. Bake 6-8 minutes or until edges are lightly browned and crisp. Remove from Baking Stone; cool completely. Repeat with the remaining tortilla wedges.
COMMENTS AND PHOTOS FROM TRIED AND TRUE RECIPES
Photo below Submitted By Deborah Cook
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Deborah Cook Adkins Thanks Rosetta!!! It was a “touchdown”
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Serena Adkins Ellison Whoooo I waNT some
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Deborah Cook Adkins Everyone really liked it Serena!!
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Rosetta Sperring Debora, I’m glad you all enjoyed it, I know we did! Yours looks great! I had a lot left over because it’s just the two of us here, so I made a bean burrito with some that was left over for lunch tomorrow. I’ll post my photo of what mine looked like also, but I did not have black olives because we are not fans of black olives, but they do look pretty on yours! This is a good dip to take to a gathering.
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