Touchdown Taco Dip

Name: Touchdown Taco Dip
Yield: 16 servings of 1/4 cup dip, excluding optional ingredients
Ingredients: 2 cans (16 oz/450 g each) refried beans; 16 oz (450 g) cream cheese, softened; 2 cups (500 mL) sour cream; 2 tbsp (30 mL) Everything Taco Seasoning; 3 garlic cloves, pressed; 1 cup (250 mL) shredded cheddar cheese; 2 medium plum tomato, diced; 3 green onions with tops, thinly sliced; 2 tbsp (30 mL) snipped fresh cilantro leaves; ½ cup (125 mL) sliced pitted ripe olives; Additional sour cream and tortilla chips (optional)

This three-layer dip is baked up hot, then topped with a colorful array of fresh toppings.

Ingredients

2 cans (16 oz/450 g each) refried beans
16 oz (450 g) cream cheese, softened
2 cups (500 mL) sour cream
2 tbsp (30 mL) Everything Taco Seasoning
3 garlic cloves, pressed
1 cup (250 mL) shredded cheddar cheese
2 medium plum tomato, diced
3 green onions with tops, thinly sliced
2 tbsp (30 mL) snipped fresh cilantro leaves
½ cup (125 mL) sliced pitted ripe olives
Additional sour cream and tortilla chips (optional)

Directions

Preheat the oven to 350°F (176°C). Spread the beans over the bottom of the Fully Glazed Stone Round Baker. Combine the cream cheese, sour cream, taco seasoning, and garlic pressed in a large bowl; mix well. Spread the cream cheese mixture over the beans. Bake for 15–18 minutes or until hot. Remove the baker from the oven and top with the cheese. Return to the oven and bake an additional 2–3 minutes or until the cheddar cheese is melted.
Meanwhile, Sprinkle the tomato, onions, cilantro, and olives over the dip. Garnish with additional sour cream and serve with tortilla chips, if you’d like.