Creamy Taco Dip

By srumbel

You'll know this snack is a hit at your next gathering when you come home with an empty pan! —Denise Smith, Lusk, Wyoming
from tasteofhome.com

Ingredients

• 1 package (8 ounces) fat-free cream cheese, softened
• 1/2 cup (4 ounces) fat-free sour cream
• 1/2 cup taco sauce
• 1 teaspoons ground cumin
• 1 can (15 ounces) fat-free refried beans
• 1 cup shredded lettuce
• 1 cup (4 ounces) shredded fat-free cheddar cheese
• 1 medium tomato, diced
• 1/4 cup chopped ripe olives
• 1/4 cup chopped green chilies
• Tortilla chips

Preparation

Step 1

In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside.
Spread the refried beans over the bottom on a serving platter or 13x9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top layer with lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips. Yield: 20 servings.


Nutritional Facts

1/4 cup: 57 calories, 0 fat (0 saturated fat), 3mg cholesterol, 250mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 6g protein.
Directions

In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside.
Spread the refried beans over the bottom on a serving platter or 13x9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top layer with lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips. Yield: 20 servings.

Originally published as Creamy Taco Dip in Taste of Home February/March 1996, p41

Sweet Red Wine

Enjoy this recipe with a sweet red wine.