/05

Mexican Taco Dip

1 (16 ounce) can refried beans
8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons Southwestern Seasoning Mix
2 garlic cloves, finely minced
2 ounces Cheddar Cheese, shredded (1/2 cup)
1/2 cup pitted ripe olives, sliced
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions with tops
2 tablespoons fresh cilantro or parsley, thinly sliced
Tortilla chips

Preheat oven to 350 degrees F.

Spread refried beans over bottom of a baking dish using a scraper. In a Batter Bowl, combine cream cheese, sour cream and taco seasoning. Finely chop garlic using Utility Knife; add to Batter Bowl and mix well. Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-18 minutes or until hot.

To prepare toppings, slice olives, dice tomato using The Food Chopper. Thinly slice onions. Thinly slice cilantro using Pizza Cutter. Sprinkle olives, tomato, onions, and cilantro over dip. Garnish with additional sour cream, if desired.

Serve with tortilla chips.