Easy Mexican Taco Dip - cooking recipe

Ingredients

1 (250 g) package brick light cream cheese spread, softened
1 tablespoon taco seasoning mix
1 cup salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onion
1 cup shredded light double 2% cheddar cheese (made with 2% milk)
1 cup shredded lettuce
2 tablespoons sliced ripe olives
baked corn tortilla chips
Garnish
chopped fresh cilantro

Preparation

With your mixer on medium speed, beat the cream cheese spread until creamy.
Add the taco seasoning mix to the cream cheese.
Beat until well blended.
Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate.
Add the remaining ingredients in layers over the cream cheese mixture.
Cover and refrigerate for a minimum of 1 hour before serving.
Serve with tortilla chips.
Garnish with chopped fresh cilantro.