Yield: 4 Servings
|1 \N||12-inch prebaked Italian bread shell|
|1 can||(9-oz) bean dip|
|1¼ cup||(5 oz) shredded Cheddar cheese|
|2 cups||Shredded lettuce|
|¾ cup||Chopped seeded tomato|
|3 tablespoons||Sliced ripe olives|
Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the cheese.
Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce, tomato, remaining cheese and olives. If desired, serve with salsa.
CALORIES: 380 SODIUM: 770MG CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 33G SAT: 9G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .