No-Fuss Mexican Layered Dip

Ingredients

• 4 servings baked tortilla chips 
• 2 tablespoons olives black sliced
• 1 cup black beans canned rinsed
• 1 cup double cheddar cheese light shredded kraft
• 250 g philadelphia brick cream cheese spread light softened
• 4  green onions chopped
• 1 cup lettuce shredded
• 1 cup salsa 
• 1 tablespoon taco seasoning 

Equipment

• blender

Directions

1. Beat cream cheese spread with mixer until creamy.
2. Add seasoning mix; beat until well blended.
3. Spread onto bottom of 9-inch pie plate.
4. Layer all remaining ingredients except tortilla chips over cream cheese mixture.
5. Refrigerate 1 hour.
6. Serve with chips.