Touchdown Taco Dip

The Pampered Chef


  • 1 can (16 oz/450 g) refried beans
  • 8 oz (250 g) cream cheese, softened
  • 1 cup (250 mL) sour cream
  • 2 tbsp (30 mL) taco seasoning mix
  • 2   garlic cloves, pressed
  • ½ cup (125 mL) shredded cheddar cheese
  • 1 medium plum tomato
  • 3   green onions with tops
  • 2 tbsp (30 mL) snipped fresh cilantro leaves
  • ½ cup (125 mL) sliced pitted ripe olives
  •  Additional sour cream and tortilla chips (optional)


  1. Preheat the oven to 350°F (176°C) . Spread the beans over the bottom of the baking dish. Combine the cream cheese, sour cream, taco seasoning, and garlic a bowl; mix well. Spread the cream cheese mixture over the beans. Bake for 15–18 minutes or until hot. Remove the baking dish from the oven; top with the cheddar cheese. Return to the oven and bake an additional 2–3 minutes or until the cheddar cheese is melted.
  2. Meanwhile,  dice the tomato and thinly slice the onions. Snip the cilantro using the kitchen shears.
  3. Sprinkle the olives, tomato, onions, and cilantro over the dip. Garnish with additional sour cream and serve with tortilla chips, if desired.


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