Super Bowl Munchies

My husband says it's not Super Bowl Sunday without this delicious dip. You will never eat bean dip from a can again...that is... if you ever did.

Touchdown Taco Dip
1 (16oz.) can refried beans
8 oz. cream cheese, softened
1 (1.25oz.) package taco seasoning mix
2 garlic cloves, minced
1 roma tomato, chopped
1/4 C. green onion, chopped
1/4 C. black olives, chopped
2 Tbl. fresh cilantro, minced (don't substitute with dried!)
1/2 C. cheddar cheese shredded

Preheat oven to 375 F. Spread beans into a 9 inch pie plate. In a med. bowl, combine cream cheese, seasoning mix and garlic; spread over beans.Top with tomato, onions, olives and cilantro; sprinkle with cheddar cheese. Bake 25-30 minutes or until heated through. Garnish with sour cream if desired. Serve with taco chips.

Since you can't buy a small bunch of fresh cilantro, you might as well make this chilled dip to go along with the other. This one is my favorite!

Cool Gazpacho Spread

8 oz. cream cheese
1/4 C. sour cream
2 oz. (1/2 C.) cheddar cheese, shredded
2 Tbl. fresh cilantro, minced (don't substitute with dried!)
1 garlic clove, minced
1 roma tomato, seeded and chopped
2 green onions, sliced
1/3 C. cucumber, chopped

Combine cream cheese and sour cream; mix well. Stir in cheddar cheese, cilantro and garlic. Spread into a pie plate. Cover and chill atleast 2-3 hours to allow flavors to blend. Top with tomato, onion and cucumber just before serving.

I like to serve this dish with either baked pita chips or spread it onto warmed flat bread cut into small triangles. If you buy baked pita chips, I recommend the plain ones as opposed to flavored. You don't want anything interfering with the flavors of this yummy treat!