Taco Dip

• 12 oz. pkg. cream cheese, softened
• 2 tsp. chili powder
• 1/8 tsp. ground red pepper
• 2 c. shredded lettuce
• 1 c. Wisconsin Monterey Jack cheese, shredded
• 1/2 c. diced plum tomatoes
• 1/4 c. sliced ripe olives
• tortilla and blue corn chips
• 1/2 c. sour cream
• 1 1/2 tsp. ground cumin
• 1/2 c. salsa
• 1 c. shredded Wisconsin Cheddar cheese
• 1/3 c. sliced green onion
• 1/4 c. pimento stuffed green olives

1. Combine cream cheese, sour cream, chili powder, cumin and red pepper in large bowl.
2. Mix until blended; stir in salsa.
3. Spread onto 10-inch serving platter lined with lettuce.
4. Top with cheese, tomatoes, green onions and olives.
5. Makes 10 appetizer servings.

cream cheese, chili powder, ground red pepper, shredded lettuce, wisconsin monterey, tomatoes, olives, tortilla, sour cream, ground cumin, salsa, cheddar cheese, green onion, pimento stuffed green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735636 (may not work)