Taco Dip - cooking recipe

Ingredients

12 oz. pkg. cream cheese, softened
2 tsp. chili powder
1/8 tsp. ground red pepper
2 c. shredded lettuce
1 c. Wisconsin Monterey Jack cheese, shredded
1/2 c. diced plum tomatoes
1/4 c. sliced ripe olives
tortilla and blue corn chips
1/2 c. sour cream
1 1/2 tsp. ground cumin
1/2 c. salsa
1 c. shredded Wisconsin Cheddar cheese
1/3 c. sliced green onion
1/4 c. pimento stuffed green olives

Preparation

Combine cream cheese, sour cream, chili powder, cumin and red pepper in large bowl.
Mix until blended; stir in salsa.
Spread onto 10-inch serving platter lined with lettuce.
Top with cheese, tomatoes, green onions and olives.
Makes 10 appetizer servings.