Touchdown Taco Dip

1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips

Heat oven to 350 degrees F. Spread bean dip over bottom of 7 x 11-inch baking dish.

Combine cream cheese, sour cream, taco seasoning mix and garlic; mix well. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.

Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.

Yields 8 servings.

Nutrients per serving: (1/4 cup dip): Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g