Food Friday: Mexican Dip!

Tonight Dane and Kelsey are having a few kids over for their traditional Game Night while my 20-year-old nephew is here.  I was reminiscing about last year's event, when they'd invited a bigger group. That was the day that I discovered a wonderful new recipe!  I had been looking for something easy to add to the "goodies" they were serving, since it turned out that everybody could come!  You know how that is:  you invite a whole bunch of people, thinking that not everyone will be able to come, and then, lo and behold, everyone's free that night!!  Well, I found this super easy recipe, and it turned out to be absolutely delicious!!  So, here it is:

Mexican Dip (from Kraft Kitchens)
Yield: 24 (2Tbsp each) servings

Ingredients: You can also use regular instead of low fat ingredients, and I'm sure we did!

1 (8 oz) pkg of 1/3-less-fat cream cheese, softened

1 Tbsp taco seasoning (we make our own--click on the link to go to my recipe for Mexican Lasagna and the recipe for our taco seasoning!)

1 cup thick'n chunky salsa (we use Tostitos original salsa--medium)

1 cup canned black beans, drained and rinsed

1/2 cup green onions, chopped

1 cup 2% reduced-fat cheddar cheese, shredded and divided

1 cup lettuce, shredded

2 Tbsp black olives, pitted and sliced

Directions:

1.  Beat cream cheese with electric mixer on medium speed until creamy. (I used my hand mixer.) Add taco seasoning; beat until well blended.  Spoon into medium serving bowl.

2.  Add salsa, beans, onions and 1/2 cup of the cheese; stir until well blended.  Top with remaining 1/2 cup cheese, lettuce and olives.  Cover.

3.  Refrigerate several hours or until chilled.  Serve with cut-up fresh vegetables. (We served it with tortilla chips, and it was wonderful!)

Enjoy!