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
1 hr 10 mins
- Beat cream cheese spread with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate.
- Layer all remaining ingredients except tortilla chips over cream cheese mixture.
- Refrigerate 1 hour. Serve with chips.