Creamy Taco Dip

2 pkg (8 oz ea) Cream cheese, softened
1 C (8 oz) Sour cream
1 jar (8 oz) Taco sauce or salsa
2 tsp Ground cumin
1 can (15 oz) Refried beans
1 C Shredded lettuce
1 C (4 oz) Shredded cheddar cheese
1 med Tomato, diced

1/4 C Chopped ripe olives
1/4 C Canned chopped green chilies
Tortilla chips

1. In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside.
2. Spread the refried beans over the bottom of a serving platter or 13-in. x 9-in. x 2-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges.
3. Top with layers of lettuce, cheese, tomato, olives and chilies.
4. Serve with tortilla chips.

Yield: 16-20 servings.

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