PHILADELPHIA Layered Mexican Dip

• Philadelphia Light Brick Cream Cheese Spread, softened
• 2 Tbsp. taco seasoning mix
• 2 cups salsa
• 2 cups Primo Kidney Beans, drained, rinsed
• 2 cups lettuce, shredded
• 2 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese
• 1 cup green onions, sliced
• 1/4 cup sliced pitted black olives

1. Beat cream cheese with electric mixer on medium speed until creamy.
2. Add seasoning mix; beat until well blended.
3. Divide mixture in half; spread each half onto bottom of 9-inch quiche dish.
4. (Or, spead all of the cream cheese mixture onto bottom of 1 quiche dish for trial recipe.)
5. Top each with 1 cup each of the salsa, beans, lettuce and cheese.
6. Sprinkle each with 1/2 cup of the onions and 2 Tbsp.
7. of the olives.
8. Cover.
9. Refrigerate several hours or until chilled.
10. Serve with cut-up fresh vegetables.

cream cheese, taco seasoning mix, salsa, kidney, cheese, green onions, black olives

Taken from www.kraftrecipes.com/recipes/philadelphia-layered-mexican-dip-104818.aspx (may not work)