creamytacodip

Creamy Taco Dip

Original Recipe By : TASTE OF HOME - FEB/MARCH 1996.

Updated by Sue & Bob 4/05

Serving Size : 16

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

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2 8 ounce cream cheese -- softened

1 cup sour cream

1 teaspoon cayenne or ground chile hot pepper powder

1 teaspoon ground cumin

15 ounces refried beans or Bob's Hummus

1 Jar Salsa

1 cup shredded lettuce

1 cup shredded Cheddar cheese

1 medium tomato -- diced

1 ea green, yellow & red pepper - chopped

1/4 cup ripe olives -- chopped

1/4 cup canned green chilies -- chopped

tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth - stir in red pepper and cumin.

Spread the refried beans or hummus over the bottom of a serving platter or 13x9x2" dish. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Chill for 1/2 to 1 hour. Before serving, pour salsa over cream cheese then top with layers of lettuce,

cheese, tomato, olives peppers and chilies.

Serve with tortilla chips.

Yield: 16-20 servings.