Creamy taco dip

Yield: 20 Servings

Measure Ingredient
8 ounces Fat-free cream cheese; softened
½ cup Nonfat sour cream
½ cup Taco sauce
1 teaspoon Ground cumin
15 ounces Fat-free refried beans
1 cup Lettuce; shredded
1 cup Fat-free cheddar cheese; shredded
1 medium Tomato; diced
¼ cup Ripe olives; chopped
¼ cup Green chiles; chopped
\N \N Baked tortilla chips

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

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" X 9" X 2" dish. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese tomato, olives and chilies. Serve with tortilla chips.

Serving Size: ¼ cup

Calories; 45, Total Fat: 1gm, Calories from Fat:10%, Saturated Fat: trace, Cholesterol: 0, Sodium: 270mg, Carbohydrate: 5gm, Protein: 5gm NOTES : You'll know this snack is a hit at your next gathering when you come home with an empty pan.

Recipe by: Denise Smith, Luck, Wyoming Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997

Similar recipes