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.
Serving size: Complete recipe
Calories 3345 Calories from Fat 2313
% Daily Value*
Total Fat 262 g403.4%
Saturated Fat 144.8 g723.8%
Trans Fat 0.1 g
Cholesterol 755.2 mg251.7%
Sodium 6834.4 mg284.8%
Total Carbohydrates 157 g52.5%
Dietary Fiber 34.5 g137.9%
Sugars 31.9 g
Protein 90 g180.1%
Vitamin A 585.7% Vitamin C 167.3%
Calcium 175.9% Iron 256.2%
*Based on a 2000 Calorie diet