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Mr. Taco Bean Dip

—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    3 cups


  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1 envelope taco seasoning
  • 1 round loaf (1 pound) unsliced bread or whole 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


  • 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.
Nutrition 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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