Creamy Taco Dip

Course : Dips
Serves: 20
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8 ounces fat-free cream cheese -- softened
1/2 cup nonfat sour cream
1/2 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
1/4 cup ripe olives -- chopped
1/4 cup green chiles -- chopped
1 package baked tortilla chips

Preparation / Directions:

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: 1/4 cup.

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