Pampered Chef Blog Party - Touchdown Taco Dip

I hope everyone had an awesome 4th of July weekend. We just hung out around the house, enjoyed having a few friends over and ate way too much BBQ! I'll have some pictures later, but for now I want to share another yummy Pampered Chef recipe with you guys in honor of the Pampered Chef Blog Party!

If you're wondering what all of this Pampered Chef Blog Party business is about, just click here to read all about it. Don't forget to click the links to the various PC items used in the recipe. I'm thinking that I really want the kitchen shears, because I've never owned a decent pair, and the baking stone.

Touchdown Taco Dip









Ingredients:
1 can (16 oz.) refried beans
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
2 tbsp. Southwestern Seasoning Mix
2 garlic cloves, pressed
1/2 c. grated cheddar cheese
Optional toppings such as diced tomatoes, thinly sliced green onions, sliced pitted ripe olives, snipped fresh cilantro or additional sour cream.

1. Preheat oven to 350 degrees. Using Large Spreader, spread refried beans over bottom of Deep Dish Baker. In Classic Batter Bowl, combine cream cheese, sour cream, seasoning mix and garlic pressed with Garlic Press; mix well
Baked Tortilla Chips (optional, see Tips below)

2. Spread cream cheese mixture evenly over beans. Grate cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.

3. If desired, dice tomatoes and thinly slice green onions using Chef's Knife. Slice olives using Egg Slicer Plus. Snip cilantro using Kitchen Shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Remove from oven; serve with tortilla chips.

Yield: 16 servings

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

To make Baked Tortilla Chips, preheat oven to 400 degrees. Cut eight flour tortillas into wedges using Pizza Cutter; arrange half of the wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips

Thanks again to Margie for sharing another great recipe with us. I'm really looking forward to our party this Saturday at 4 p.m. Please don't forget, if you can't make it to the party, but want to place an order just follow the following steps:

1. Just visit Margie's Pampered Chef site
   
2. Click Our Products
3. Search for through all of the Pampered Chef goodness and find the item(s) that you just cannot live without.
4. Click the item you want to purchase
5. Click How to Purchase
6. Type Lurenda Avery into the Search for Host boxes
7. Click Search for Host
8. Click my name
9. Click Select this item
10. Either check out or continue shopping