Chili Verde Dip

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		Tammi Law - Jan 12, 2009   View | Edit | Delete | Viewers Title: Chili Verde Dip Description: This is a recipe from pampered chef.   It is our new favorite dip around our house! Ingredients: 1 (16 ounce) can refried beans 1 teaspoon plus 1 tablespoon Southwestern Seasoning Mix 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 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 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. Yield: 16 servings or 20 sample servings 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: Preparation Time:
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		Sarah Law - Jan 18, 2009   Edit | Delete | Viewers | Reply to this item     Yum