Creamy Taco Dip
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sour cream||8 Ounce (1 Cup)|
|Taco sauce/Salsa||8 Ounce (1 Jar)|
|Ground cumin||2 Teaspoon|
|Canned refried beans||15 Ounce (1 Can)|
|Shredded lettuce||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Tomato||1 Medium, diced|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Canned chopped green chilies||1⁄4 Cup (4 tbs)|
In a mixing bowl, beat cream cheese and sour cream until smooth.
Stir in taco sauce and cumin; set aside.
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.
Top with layers of lettuce, cheese, tomato, olives and chilies.