Mr. Taco Bean Dip Recipe

Mr. Taco Bean Dip Recipe photo by Taste of Home

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Mr. Taco Bean Dip Recipe

Prep: 15 min. + chilling

Yield: 24 Servings

15 15

Ingredients

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 envelope taco seasoning
1 round loaf (1 pound) unsliced bread orwhole wheat bread
Curly endive or leaf lettuce
1 small sweet red pepper
Toothpicks
1 cherry or grape tomato
1 hard-cooked egg, halved
2 pitted ripe olives
Celery leaves
Tortilla chips and assorted fresh vegetables

Directions

In a food processor, process beans until smooth. In a small bowl, beat the cream cheese, sour cream and taco seasoning until blended. Beat in beans. Cover and refrigerate for at least 20 minutes.
Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-1/2-in. shell. Cube removed bread; set aside. Place bread bowl on an endive-lined plate.
Cut red pepper into two rings for ears and a thick slice for mouth; attach to bread bowl, using toothpicks. Attach tomato for nose. For eyes, attach egg and olives and celery leaves for eyelashes.
Fill bread bowl with bean dip. Serve with bread cubes, tortilla chips and vegetables. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 128 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 306 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mr. Taco Bean Dip in Country Woman March/April 2003, p43