Friday, January 21, 2011

Hot and Healthy Taco Dip

Recipe from Rachael Walton, Ohio
1 - 16 oz. of refried pinto beans (I get these at the health food store-Bearitos brand is good)
1 - 8 oz. cream cheese, softened
1 - 8 oz. sour cream
2 T. taco seasoning (also from health store - Hain brand is good)
2 cloves fresh garlic, minced
1/2 shredded cheddar  (may need more if want cheesier)
Toppings of your choice: I used tomatoes, romaine lettuce, spinach and green onions. (Black olives would be good but not everyone likes them.)
Directions: Spread beans in bottom of round deep dish pie plate. Combine cream cheese, sour cream, taco seasoning and garlic.  Spread this mixture over the beans.  Top with shredded cheddar cheese.  Bake at 350 for 15-20 minutes.  Top with tomatoes, lettuce, etc.  Serve warm with tortilla chips.  (I also get tortilla chips and the health food store - Garden or Eatin or Bearitos are good).