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Creamy Taco Dip - 20

Source of Recipe

Low-Fat Country Cooking – D. Smith; Lusk, WY
Creamy Taco Dip
Serves: 20

1 8-oz. pkg. fat-free cream cheese, softened
1/2 cup 4-oz. nonfat sour cream
1/2 taco sauce
1 tsp. cumin
1 15-oz. can fat-free refried beans
1 c. shredded lettuce
1 4-oz. cup fat-free shredded cheddar cheese
1 medium tomato, diced
1/4 c. chopped ripe olives
1/4 c. canned chopped green chilies
Optional: Baked 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 - 13-in x 9-in x 2-in. dish. Spread cream cheese mixture over beans, leaving about 1-in. uncovered around the edges. Top with layers of lettuce, cheese, tomatoes, olives and chilies. Serve with tortilla chips.

1/4 cup -calculated w/o chips equals: 45 calories…1 gm fat (trace saturated)…0 cholesterol…270 mg sodium…5 gm carbohydrate…5 gm protein