No-Fuss Mexican Layered Dip

• 3 qt. Philadelphia Light Brick Cream Cheese Spread
• 3/4 cup taco seasoning blend
• 3 qt. salsa
• 3 qt. canned black beans, drained, rinsed
• 1-1/2 qt. green onions, chopped
• 1-1/2 qt. Kraft Shredded Medium Cheddar Cheese
• 1-1/2 qt. lettuce, shredded
• 1-1/2 cups black olives, sliced

1. Beat cream cheese spread in 12-qt.
2. (12-L) bowl (or in 6-qt.
3. 6-L bowl for trial recipe) of mixer fitted with paddle attachment on medium speed 1 to 2 min.
4. or until creamy.
5. Add taco seasoning; mix well.
6. For each plate (15 servings): Spread 1 cup (250 mL) cream cheese mixture onto plate; top with layers of 1 cup (250 mL) each salsa and beans, 1/2 cup (125 mL) onions, 1 cup (250 mL) each cheese and lettuce, and 2 Tbsp.
7. (30 mL) olives.
8. Refrigerate 1 hour.

philadelphia light brick cream cheese, taco seasoning blend, salsa, black beans, green onions, cheddar cheese, black olives

Taken from www.kraftrecipes.com/recipes/no-fuss-mexican-layered-dip-113163.aspx (may not work)