1. Preheat oven to 350°F. Using Small Mix 'N Scraper®, spread bean dip over bottom of Mini-Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.
2. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.
3. Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus®. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired.

Yield: 8 servings

Nutrients per serving: (1/4 cup dip): 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

Cook's Tips: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired.