Dip: Chile Verde Dip

posted by blizlady 11-09-102 7:06 PM

Pampered Chef's
Chile Verde Dip

1 can (16 ounces) refried black beans
1 teaspoon plus 1 tablespoon Pantry Southwestern Seasoning Mix
1 lime
1 package (8 ounces) cream cheese, softened
1 can (4 ounces) chopped green chilies, undrained
1 garlic clove, pressed
1/2 cup red onion, finely chopped
1 can (3 1/4 ounces) pitted ripe olives, divided
5 ounces cheddar cheese, shredded, divided (1 1/4 cups)
1 tablespoon fresh cilantro, snipped

Preheat oven to 400 degrees. In Small Batter Bowl, mix refried beans with 1 teaspoon of the Seasoning Mix; spread over bottom of Deep Dish Pie Plate.

Using the Lemon Aid juicer, juice lime to measure 1 tablespoon juice. In Classic Batter Bowl, mix cream cheese, lime juice, chilies, garlic pressed with Garlic Press, and remaining 1 tablespoon Seasoning Mix until smooth using Mix'N Scraper. Chop onion and half of olives using Food Chopper. Grate cheese using Deluxe Cheese Grater. Add onion, olives and 1 cup of the cheese to Batter Bowl; mix well.

Spoon cheese mixture over bean layer in Pie Plate. Bake 20-25 minutes or until hot. Remove to Nonstick Cooling Rack. Slice remaining olives using Egg Slicer Plus. Snip cilantro using Kitchen Shears. Sprinkle remaining 1/4 cup cheese, olives and cilantro over hot dip. Serve hot with baked tortilla chips.

Yield: 16 servings or 20 sample servings

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