Touchdown Taco Dip

1 can (9 ounces) bean dip

4 ounces cream cheese, softened

1/2 cup sour cream

2 tablespoon taco seasoning mix

1 garlic clove, pressed

1/4 cup (1 ounce) shredded cheddar cheese

1/2 medium tomato, seeded and diced (about 1/2 cup)

2 green onions with tops, thinly sliced

1/4 cup pitted ripe olives, sliced

1. Preheat oven to 350°F. Using Small Mix 'N Scraper®, spread bean dip over bottom of Mini-Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.

2. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.

3. Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus®. Sprinkle tomato, onions, and olives over dip.