Chili Verde Dip

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READY IN: 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can refried black beans
  • 1
    tablespoon taco seasoning or 1 tablespoon Mexican seasoning, plus
  • 1
    teaspoon taco seasoning or 1 teaspoon Mexican seasoning, of your choice (I have used 1/2 TBS. chili powder and 1/2 TBS. plus 1 tsp. cumin. which makes it very mild for kids.)
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    (4 ounce) can chopped green chili peppers, undrained
  • 1
    clove garlic, pressed
  • 12
    cup red onion, finely chopped (optional)
  • 1
    (3 1/4 ounce) can pitted ripe olives, divided
  • 5
    ounces cheddar cheese, grated (1 1/4 cups)
  • 1
    tablespoon fresh cilantro, snipped
  • corn chips, of your choice
  • 8
    7-inch flour tortillas, if desired,see below (optional)
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DIRECTIONS

  • Preheat oven to 400*.
  • Mix refried beans with 1 teaspoons of seasoning.
  • Spread over bottom of pie plate.
  • Juice lime to measure 1 TBS.
  • Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe.
  • Add chopped onions, half of the black olives, and one cup of the cheese to mixture.
  • Mix well.
  • Spoon cheese mixture over bean layer in pie plate.
  • Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top.
  • Bake 10 minutes.
  • If desired, arrange Baked Tortilla Chips around edge of dip.
  • To prepare Baked Tortilla Chip:
  • Cut 8 (7 inch) flour tortillas in 8 triangles.
  • Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp.
  • Repeat with remaining tortillas.
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