taco salad dip

By Jody

Ingredients

• 1 large bag baked tortilla chips
• 1 can ff refried beans(15oz?) or 1/2 pound of vegan sasuage
• 2 tbsp taco seasoning
• 1/2 c salsa
• 8 oz ff cream cheese
• 2 c chopped lettuce
• 1 avocado, chopped or sliced
• 1/4 c chopped green onion
• 1 c chopped tomato

Details

Adapted from fatfree.com

Preparation

Step 1

Mix together the refried beans and taco seasoning and spread in the bottom of
2 small or 1 large shallow serving dishes. In a blender or
with a hand mixer combine the salsa and cream cheese (it will be runny) and
pour over the beans. Layer the other ingredients in order ending with the
tomatoes. Refrigerate for at least 1 hour before serving. Serve with baked
tortilla chips.

If you want to work ahead, I prepare all the ingredients and do the first 2
steps of preparation (layer the beans and cream cheese/salsa mixture),
refrigerate for up to 2 days and layer the rest of the ingredients just
before serving.