CREAMY TACO DIP

2 pkgs. (8 oz. each) cream cheese, softened
l cup (8 oz.) sour cream
l jar (8 oz. ) taco sauce or salsa
2 tsp. ground cumin
l can (l5 oz.) refried beans
l cup shredded lettuce
l cup (4 ozs.) shredded cheddar cheese
l med tomato, diced
l/4 cup chopped ripe olives
l/4 cup canned chopped chilies
tortilla chips
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 serving platter or l3″ x 9″ dish. Spread cream cheese mixture over the beans, leaving about l inch uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.
Prodigy