No-Fuss Mexican Layered Dip

Here’s a reason to shout ‘olé!’ We’ve taken this popular dip and given it a fiesta-ready, better-for-you spin.

Original recipe makes 4 cups


1 (250 g) package Philadelphia Light Brick Cream Cheese Spread, softened
1 tablespoon taco seasoning mix
1 cup salsa
1 cup rinsed canned black beans
4 green onions, chopped
1 cup KRAFT Double Cheddar Light Shredded Cheese
1 cup shredded lettuce
2 tablespoons sliced black olives
Baked tortilla chips

  • PREP

    10 mins


    1 hr 10 mins


  1. Beat cream cheese spread with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate.
  2. Layer all remaining ingredients except tortilla chips over cream cheese mixture.
  3. Refrigerate 1 hour. Serve with chips.