Touchdown Taco Dip

Source: The Pampered Chef

Source: Pampered Chef - Season's Best (fall/winter 2002)

1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded Cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips

Heat oven to 350 degrees F.

Using small mix 'n scraper spread bean dip over bottom of small oval baker. In classic batter bowl, combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture in batter bowl using garlic press; mix well.

Spread cream cheese mixture evenly over bean dip. Grate Cheddar cheese over top using deluxe cheese grater. Bake 15 to 20 minutes or until cheese is melted.

To prepare toppings: Remove stem from tomato using cook's corer. 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. Serve with tortilla chips.