Pampered Chef Recipes
Chile Verde Dip
Yield: 16 servings or 20 sample servings
Ingredients
- 1 (16 ounce) can refried black beans
- 1 teaspoon + 1 tablespoon Pantry 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 (1 1/4 cups) Cheddar cheese, shredded, divided
- 1 tablespoon fresh cilantro, snipped
- Baked Tortilla Chips*
Instructions
- 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.
- Using Lemon Aid, juice lime to measure 1 tablespoon juice. In Classic Batter Bowl, mix cream cheese, lime juice, chiles, 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 to 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. If desired, arrange Baked Tortilla Chips around edge of dip.
- Serve hot using All-Purpose Spreader.
Notes
* To prepare Baked Tortilla Chips, cut 8 (7-inch) flour tortillas into 8 triangles using Pizza Cutter; arrange half of tortilla triangles over flat Baking Stone. Bake at 400 degrees F for 8 to 10 minutes or until crisp. Repeat with remaining triangles.
For a heartier dip, 1 (10 ounce) can chunk white chicken, drained and flaked, can be added to cream cheese mixture.
Nutrition
Per serving: Calories 120, Total Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Carbohydrate 6g, Protein 5g, Sodium 270mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef