Touchdown Taco Dip

1 Can (9 oz) bean dip

4 oz cream cheese

½ cup sour cream

1 TBSP taco seasoning mix

1 garlic clove, pressed

¼ cup (1 oz) shredded cheddar cheese

½ medium tomato, seeded and diced (about ½ cup)

2 green onions with tops, thinly sliced

¼ cup pitted ripe olives

1 TBSP finely chopped fresh cilantro or parsley (I like the cilantro)

Additional sour cream (optional)

Tortilla chips

Preheat the oven to 350*. Spread the bean dip in a small baker. (a oven safe dish about ½ the size of a 9x9 baker, if you don’t have one, you can double this and it will fit a 9x9 baker). In another bowl, combine the cream cheese, sour cream, pressed garlic and taco seasoning. Mix well.

Spread cream cheese mixture evenly over the bean dip. Put grated cheddar cheese on top and bake 15-20 min, or until the cheese is melted.

While baking, dice the tomato and thinly slice the green onions. Slice olives and finely chop cilantro. When dip is done, sprinkle tomato, onions, olives, and cilantro in top if dip, and you can also garnish with the extra sour cream. And then enjoy eating this tortilla chips.