#Touchdown taco dip pampered chef recipe how to#
#Touchdown taco dip pampered chef recipe movie#

Make ready 1 cup of shredded cheddar cheese.

Prepare 2 Tablespoons of taco seasoning for homemade seasoning or 1 packet of taco seasoning.

Mycookbook using 6 ingredients and 4 steps. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out This was really good and easy, but I would reccemend beating the cream cheese first and seperately, then adding the sour cream. This is one of my favourite food recipe, this time i will make it a little bit tasty.

#Touchdown taco dip pampered chef recipe how to#

Today I will show you how to make a special dish, Best taco dip Serve with tortilla chips.Hey everyone, welcome to my recipe site. Top with cheddar cheese and bake until cheese is melted. Spread cream cheese in the bottom of casserole. Gray’s Bonus Recipe: Tex-Mex Chili Cheese dip It’s a keeper, so if we decide to donate this cookbook, we’ll just type it up withOUT the “helpful” hints on what kitchen tool to use. I also dislike cookbooks that have the bits about using name-brand peeler/corer (or whatever), and when I typed up the last recipe that we made from one of those, I omitted all that superfluous stuff.

#Touchdown taco dip pampered chef recipe movie#

We used fresh toppings (except for the canned olives) and they really set it off! Definitely a make again for movie night or if we have guests over. It is a hearty dip, and I think the toppings really make it special.

(The recipe below is both of those things.) We got the Archer Farms Blue Corn Tortilla Chips to go with this as those are my favorite corn chips. Katie: I agree with Gray that this was a delicious dip that wasn’t heavy or greasy. I always feel that the brand-specific references detract from the recipes and make them more difficult to follow. Due to my off-the-cuff cooking style, I have a strong dislike of cookbooks, such as this one, that are marketing pieces. So I think we are copying it out and putting the cookbook in the culled pile. So I have to confess that I threw something extra in this recipe… I put some chopped red onions into the topping.Īs for the cookbook, this is the only recipe that I could find that I was excited about. As part of this project, one of my goals is to stick to the recipes, to broaden my horizons and expand my techniques. in the kitchen is to learn the basics and methods of a recipe and then improvise on a theme, throwing in whatever suits me. The little tip at the bottom, I didn’t read that first, so I bought the wrong beans, (got frijoles refritos instead of “bean dip”) and should have used 1/2 can instead of the whole thing. (see my bonus recipe below for one that is heavy and greasy, but delicious) Gray’s Notes: Well, I love this recipe, It is a hearty dip that isn’t heavy or greasy. Proceed as recipe directs.įrom The Pampered Chef Season’s Best Recipe Collection spring/summer 2003 **tips** This dip can be easily doubled, Substitute 1 can (16 oz) refried beans for the bean dip and do uble the remaining ingredients. Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Dice tomato and thinly slice green onions using Utility Knife.

To prepare toppings, remove stem from tomato using Cook’s Corer™.

Bake 15-20 minutes or until cheese is melted. Grate cheddar cheese over top using Deluxe Cheese Grater.

Spread cream cheese mixture evenly over bean dip.In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press mix well. Using Small Mix ‘N Scraper®, spread bean deep over bottom of Small Oval Baker. 1 T finely chopped fresh cilantro or parsley.

2 green onions with tops, thinly sliced.

1/2 medium tomato, seeded and diced (about 1/2 cup).