TOTAL TIME: Prep: 15 min. + chilling
MAKES: 24 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
  4. Fill bread bowl with bean dip. Serve with bread cubes, tortilla chips and vegetables. Yield: 3 cups.
Originally published as Mr. Taco Bean Dip in Country Woman March/April 2003, p43

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