Taco Dip

Adapted from The Pampered Chef's "Touchdown Taco Dip"

Preheat oven to 350 °

• 1 can (9 ounces) bean dip
• 4 ounces cream cheese, softened
• 1/2 Cup sour cream
• 1 Tbsp taco seasoning mix
• 1 garlic clove, pressed
• 1/4 Cup shredded cheddar cheese (I use the Sargento's brand Mexican mix)
• 1/2 medium tomato, seeded and diced (about 1/2 cup)
• 2 green onions, with tops, thinly sliced
• 1 Tbsp chopped fresh or dry cilantro (or parsley)
• tortilla chips (I use Tostito's Scoops)
• additional sour cream, guacamole, salsa, olives, etc

**Note: If you double this recipe, a 16-ounce can of refried beans works wonderfully in place of the bean dip!

Spread the beans over the bottom of a 2-quart baking dish, ungreased. In a medium bowl, combine the cream cheese, sour cream and taco seasoning mix. Press the garlic and mix it into the cream cheese mixture. Mix well.

Spread cream cheese mixture evenly over the beans. Top with shredded cheese of your liking. Bake for 15 to 20 minutes, or until cheese is melted.

Top with diced tomatoes, sliced green onions, cilantro and olives if you wish. Garnish with additional sour cream, guacamole, etc, if desired. Or serve with a side of sour cream and/or salsa and/or guacamole.

If taking this recipe to a party, you definitely should double it.