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Mr. Taco Bean Dip

 Mr. Taco Bean Dip
—Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 15 min. + chilling


  • 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


  • 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

2 of 2

Mr. Taco Bean Dip (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.