Chili Verde Dip

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		Tammi Law - Jun 6, 2011   View | Edit | Delete | Viewers Title: Chili Verde Dip Description: Adapted from Pampered Chef Ingredients: 1 (16 ounce) can refried beans 2 Tablespoons Taco Seasoning Mix divided (I just eye ball this and dump it in) 1 lime 8 ounces cream cheese, softened 1 (4 ounce) can chopped green chiles, undrained 1 garlic clove, pressed 1/2 cup red onion, finely chopped 1 (3 1/4 ounce) can pitted ripe olives, divided 5 ounces Cheddar cheese, shredded, divided (1 1/4 cups) 1 tablespoon fresh cilantro, snipped Baked Tortilla Chips Directions: Heat oven to 400 degrees F. In Small Batter Bowl, mix refried beans with 1 teaspoon of the Taco Seasoning Mix; spread over bottom of Deep Dish Pie Plate. Juice lime to measure 1 tablespoon juice. In bowl, mix cream cheese, lime juice, chiles, garlic pressed with Garlic Press, and remaining 1 tablespoon Taco Seasoning Mix until smooth. Chop onion and half of olives using Food Chopper. Grate cheese. Add onion, olives and 1 cup of the cheese to bowl; mix well. Spoon cheese mixture over bean layer in Pie Plate. Bake 20 to 25 minutes or until hot. Remove to Nonstick Cooling Rack. Slice remaining olives. Snip cilantro using Kitchen Shears. Sprinkle remaining 1/4 cup cheese, olives and cilantro over hot dip. If desired, arrange Baked Tortilla Chips around edge of dip. Serve hot. Nutrients per serving: Calories 120, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 5 g, Sodium 270 mg, Fiber 2 g Number Of Servings:Yield: 16 servings or 20 sample servings Preparation Time: