This is one of those recipes I got from Pampered Chef years ago. I’ve modified it a little to meet my tastes a little more. You can use my recipe or follow the link to pampered chef’s website if you want to get the original recipe which is found in their Deep Dish Baker. Perfect for the big game or any gathering.
Touchdown Hot Taco Dip
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|By author||Dish Ditty|
Adapted from Pampered Chef's recipe, this is a great bean dip that goes perfect with tortilla chips and has a beautiful presentation that will wow your guests.
- 2 cups Spicy Refried Beans (16 ounce can)
- 8oz Cream Cheese (Softened)
- 1 cup Sour Cream
- 1 tablespoon Cilantro Paste (Or 2 Tbl freshly finely chopped Cilantro)
- 2 tablespoons Taco Seasoning Mix
- 1 tablespoon Minced Garlic (or two cloves finely minced)
- 1 Tomato (seeded and diced)
- 1/4 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro
- Tortilla Chips
- 2oz Sharp Cheddar Cheese (shredded)
Recipe Adapted from the Pampered Chef's "Touchdown Taco Dip"
Want to make it spicier? Add some Tabasco or Tapatío sauce to the cream mixture. You can also sprinkle some on top after it comes out of the oven, before you put on the toppings.
|Preheat oven to 375 degrees.|
|In bowl, combine cream cheese and sour cream, making sure that the cream cheese is mixed in completely and that there are no cream cheese clumps.|
|Add in cilantro paste, taco seasoning, and garlic. Combine well.|
|In a shallow baking dish (I used a 9 inch round cake pan), spread beans evenly. Then spread the sour cream mixture over the beans. Top with shredded cheese.|
|Bake at 375 degrees for 20 minutes or until center is bubbly and cheese is completely melted.|
|Remove from oven and top with tomato, green onions, and cilantro. Serve with tortilla chips.|
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