Taco
Dip
By Karen Kramer
16 oz cream cheese (Neuchatel is lower fat)
8 oz medium salsa (I think Old El Paso is chunkiest)
Soften cream cheese and add salsa to cream cheese. Mix with mixer
until spreadable consistency. (I do not always add all the salsa
if it seems more watery.) Spread into the bottom of a shallow pan
– usually 13 x 9” or 14 x 10”.
Then layer ingredients: Shread lettuce for next layer, finely
chop 1 can pitted olives (black) for the next, shredded/grated sharp
yellow cheddar for top. Serve with large taco chips.
