Ingredients:
Tortilla Bowl and Tortilla Chips
14 (7-inch) flour tortillas, divided
1 egg white
Dip
2 package (8 ounces each) fat-free cream cheese, softened
3/4 cup fat-free mayonnaise
3 tablespoons Pantry Southwestern Seasoning Mix
2 green onions with tops, thinly sliced, divided
1 cup diced red bell pepper
1 can (3.25 ounces) pitted ripe olives, drained and chopped
3/4 cup salsa
1 garlic clove, pressed
1 can (15 ounces) black beans, drained and rinsed
1 can (8.75 ounces) whole kernel corn, drained
Directions:
1. For tortilla bowl, preheat oven to 350ºF. Brush 5 of the tortillas with egg
white using Pastry Brush. Using Pizza Cutter, cut tortillas in half. With flat
edges facing right, arrange tortillas, egg white side up, in an overlapping
pinwheel pattern in Deep Dish Pie Plate (edges of tortillas will extend beyond
edge of pie plate). Bake 20-25 minutes or until golden brown. Remove to Stackable
Cooling Rack; cool completely.
2. For tortilla chips, increase oven temperature to 400ºF. Cut each remaining tortilla into 8 triangles; arrange in single layer over flat Baking Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove from baking stone; cool completely on cooling rack. Repeat with remaining tortilla triangles.
3. For dip, combine cream cheese, mayonnaise and seasoning mix in Small Batter Bowl; whisk until smooth using Stainless Steel Whisk. Attach closed star tip to Easy Accent® Decorator. Fill decorator with 1 cup of the cream cheese mixture; set aside. Spread remaining cream cheese mixture over bottom and halfway up sides of tortilla bowl using Skinny Scraper.
4. Slice green onions using Chef’s Knife; set aside 2 tablespoons for garnish. Dice bell pepper. Using Food Chopper, chop olives. In Classic Batter Bowl, combine green onions, bell pepper, olives, salsa, garlic pressed with Garlic Press, beans and corn; mix well using Small Mix ‘N Scraper®. Spoon half of the salsa mixture over cream cheese layer. Pipe half of the reserved cream cheese mixture in a zigzag pattern over salsa layer. Top with remaining salsa mixture. Pipe a decorative border around edge of bowl using decorator. Sprinkle with reserved green onions. To serve, place pie plate on Round Platter; arrange tortilla chips around edge of platter. Serve using Bamboo Spooners™.
Yield: 24 servings