Mexican Layered Dip

preparation 10 min ready in 1 HR 10 min servings 4 cups or 32 servings of 2 tbsp (30 ml) of dip and 4 chips (7 g) each

what need you

1 package (250 g) Philadelphia cream cheese spread light brick, softened

1 tbsp chili powder tacos

1 cup of salsa

1 cup black beans, canned, drained and rinsed

4 green onions chopped

1 cup grated cheese Double Cheddar Kraft light

1 cup shredded lettuce

2 tbsp sliced black olives

Baked tortilla chips

What to do

Beat cream spreads to the electric mixer until creamy. Add seasoning and mix well. Extend in a 9-inch pie pan.

FLOOR the other ingredients except chips, above the spread.

REFRIGERATE at least 1 hour. Serve with corn chips.

advice of A touch of brightness minced fresh coriander Garnissez kraft kitchens.REINVENTING how we’ve redesigned this popular appetizers using black beans instead of guacamole and using the light Philadelphia cream cheese spread, grated cheese Double light KRAFT Cheddar and tortilla chips baked instead of the usual ingredients. With the amendments, can remove 20 calories and 4.5 grams of fat each portion.