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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 7 |
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I really like this recipe because it does not include the usual refried beans or the canned chili I find in many other recipes, which I don't really care for at all. This is also a better-for-you dip, but it is still delicious. This needs to refrigerate for at least 1 hour. I got the recipe from Kraft. Ingredients:
1 (8 ounce) package neufchatel cheese, 1/3 less fat than cream cheese, softened |
1 tablespoon taco seasoning mix |
1 cup thick & chunky salsa |
1 cup canned black beans, drained and rinsed |
1/2 cup green onion, chopped |
1 cup reduced fat 2% cheddar cheese, shredded |
1 cup lettuce, shredded |
2 tablespoons pitted ripe olives, sliced |
3 (13 ounce) packages baked corn tortilla chips |
Directions:
1. Beat neufchatel cheese with electric mixer on medium speed until creamy.
2. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
3. Layer remaining ingredients over neufchatel cheese mixture; cover.
4. Refrigerate at least 1 hour before serving. Serve with tortilla chips.
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