Creamy Taco Dip
2 packages (8 oz each) cream cheese, softened
1 cup (8 oz) sour cream
1 jar (8 oz) taco sauce or salsa
2 teaspoons ground cumin
1 can (15 oz) refried beans
1 cup shredded lettuce
1 cup (4 oz) shredded cheddar cheese
1 medium tomato, diced
1/4 cup chopped ripe olives
1/4 cup canned chopped green chilies
Tortilla chips
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 13x9x2 in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top with layers of lettuce, cheese, tomatoes, olives and chilies. Serve with tortilla chips.
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