Chile Verde Dip

Source: The Pampered Chef

1 (16 ounce) can refried black beans
1 teaspoon plus 1 tablespoon Pantry Southwestern Seasoning Mix
1 lime
8 ounces cream cheese, softened
1 (4 ounce) can chopped green chiles, undrained
1 garlic clove, pressed
1/2 cup red onion, finely chopped
1 (3 1/4 ounce) can pitted ripe olives, divided
5 ounces Cheddar cheese, shredded, divided (1 1/4 cups)
1 tablespoon fresh cilantro, snipped
Baked Tortilla Chips (See Cook's Tips)

Heat oven to 400 degrees F.

In Small Batter Bowl, mix refried beans with 1 teaspoon of the Seasoning Mix; spread over bottom of Deep Dish Pie Plate.

Using Lemon Aid, juice lime to measure 1 tablespoon juice. In Classic Batter Bowl, mix cream cheese, lime juice, chiles, garlic pressed with Garlic Press, and remaining 1 tablespoon Seasoning Mix until smooth using Mix 'N Scraper. Chop onion and half of olives using Food Chopper. Grate cheese using Deluxe Cheese Grater. Add onion, olives and 1 cup of the cheese to Batter Bowl; mix well.

Spoon cheese mixture over bean layer in Pie Plate. Bake 20 to 25 minutes or until hot. Remove to Nonstick Cooling Rack. Slice remaining olives using Egg Slicer Plus. Snip cilantro using Kitchen Shears. Sprinkle remaining 1/4 cup cheese, olives and cilantro over hot dip. If desired, arrange Baked Tortilla Chips around edge of dip. Serve hot using All-Purpose Spreader.

Yield: 16 servings or 20 sample servings

Nutrients per serving: Calories 120, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 5 g, Sodium 270 mg, Fiber 2 g

Cook's Tips: To prepare Baked Tortilla Chips, cut 8 (7-inch) flour tortillas into 8 triangles using Pizza Cutter; arrange half of tortilla triangles over flat Baking Stone. Bake at 400 degrees F for 8 to 10 minutes or until crisp. Repeat with remaining triangles.

For a heartier dip, 1 (10 ounce) can chunk white chicken, drained and flaked, can be added to cream cheese mixture.