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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - (16oz) refried beans
  • 1 packages - (8oz) organic cream cheese, softened
  • - Homemade taco seasoning mix
  • 2 cloves - garlic , pressed
  • 1 - small tomato, cored and chopped
  • 1/4 cups - onion, chopped
  • 1/4 cups - pitted, ripe olives, sliced
  • 2 tablespoons - fresh cilantro, snipped
  • 1/2 cups - (2 oz) shredded Cheddar cheese
  • - Sour cream
  • - Baked whole grain pita chips
  • Directions:

    If making your own pita chips, cut pita bread in half; slice bread open and cut into triangles; spread over Baking Stone. Bake in 400 degree F oven for 8-10 minutes or until crisp. Or, tortilla chips can be prepared this same way. Toast until GOLDEN!! Brown.

    Preheat oven to 375 degrees F. Spread refried beans onto bottom of Deep Dish Baker using Super Scraper.

    Combine cream cheese and seasoning mix in Classic 2-Qt Batter Bowl using Bamboo Spoon. Press garlic with Garlic Press and add to cream cheese mixture; spread over beans.

    Core tomato with Tomato Corer; cut tomato with 5-inch Self-Sharpening Utility Knife. Chop onion using Food Chopper. Slice olives using Egg Slicer. Snip cilantro using Kitchen Cutters.

    Sprinkle tomato, onion, olives, and cilantro over cream cheese mixture. Top with Cheddar cheese.

    Bake 25-30 minutes or until hot. Garnish with sour cream, if desired. Serve with pita chips. (Recipe can be cut in half and put in the Small Oval Baker instead of the Deep Dish Baker. Use 9 oz can of bean dip, if desired.)

    Brief Description

    Healthier version of this layered party dip.

    Main Ingredient:

    refried beans

    Category:  Hot dips

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 30 min


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    Posted On:

    December 6, 2013

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