PHILADELPHIA Mexican Dip

• 1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese Spread,softened
• 1 Tbsp. TACO BELL Taco Seasoning Mix
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 cup canned black beans, drained, rinsed
• 1/2 cup chopped green onions
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
• 1 cup shredded lettuce
• 2 Tbsp. sliced pitted black olives

1. Beat cream cheese and seasoning mix until well blended.
2. Spoon into medium serving bowl.
3. Add salsa, beans, onions and 1/2 cup of the cheese; stir until well blended.
4. Top with remaining 1/2 cup cheese, lettuce and olives.
5. Cover.
6. Refrigerate several hours or until chilled.
7. Serve with WHEAT THINS Reduced Fat Baked Snack Crackers or cut-up fresh vegetables.

cream cheese, taco, taco, black beans, green onions, milk, shredded lettuce, black olives

Taken from www.kraftrecipes.com/recipes/philadelphia-mexican-dip-113958.aspx (may not work)