Creamy Taco Dip
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
-------- ------------ --------------------------------
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.