Touchdown Taco Dip

This is my adaptation of one of those Pampered Chef recipes you get when you host a party. It's pretty tasty, and my version is healthier than the original!

1 can (16 ounces) fat free refried beans
1 package (8 ounces) fat free cream cheese, softened
1 cup fat free sour cream
2 tablespoons low sodium taco seasoning mix
2 garlic cloves, finely minced
2 ounces cheddar cheese, shredded (1/2 cup) (use the 2% milk kind)
1 medium tomato, seeded and diced
1/4 cup thinly sliced green onions with tops
2 tablespoons fresh cilantro or parsley, thinly sliced
Baked tortilla chips


Preheat oven to 350 F.

Spread refried beans over bottom of a 9 inch glass pie plate (or other similarly sized baking dish).

In a bowl, combine cream cheese, sour cream, and taco seasoning. Finely chop garlic. Add to bow and mix well.

Spread cream cheese mixture evenly over beans. Grate cheese over top.

Bake 15-18 minutes or until hot.

To prepare toppings, dice tomato and thinly slice onions. Thinly slice cilantro. Sprinkle tomatoes, onions, and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.