Creamy Taco Dip

2 8-oz. packages cream cheese, softened
8 oz. sour cream
8 oz. taco sauce or salsa
2 tsp. ground cumin
15 oz. refried beans**
1 c. shredded lettuce
4 oz. shredded cheddar cheese
1 medium tomato, diced
1/4 c. chopped ripe olives
1/4 c. canned chopped green chilies
Tortilla chips, veggies, crackers

In a mixing bowl, beat cream cheese and sour cream until smooth. stir in taco sauce and cumin; set aside.

Spread the refried beans over the bottom of a pie plate. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips, veggies or crackers.

YIELD: 16-20 servings

**I omit the refried beans and put the cream cheese mixture in the bottom of the pie plate with toppings on it.