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Mr. Taco Bean Dip Recipe

Mr. Taco Bean Dip Recipe

—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling YIELD: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-boiled large egg, halved
  • 2 pitted ripe olives
  • Celery leaves
  • Tortilla chips and assorted fresh vegetables


  • 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.

Nutritional Facts

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

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