Taco Dip

INGREDIENTS:

12 ounces (360 g) cream cheese, softened
1/2 cup (125 ml) dairy sour cream
2 teaspoons (10 ml) chili powder
1 1/2 teaspoons (7.5 ml) ground cumin
1/8 teaspoon (.5 ml) ground red pepper
1/2 cup (125 ml) salsa
Crisp salad greens
1 cup (4 ounces/120 g) shredded Wisconsin Cheddar cheese
1 cup (4 ounces/120 g) shredded Wisconsin Monterey Jack cheese
1/2 cup (125 ml) diced plum tomatoes
1/3 cup (75 ml) sliced green onions
1/4 cup (60 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced pimiento-stuffed green olives
Tortilla chips and blue corn chips for serving

PROCEDURES:

1. Combine cream cheese, sour cream, chili powder, cumin and ground red pepper in large bowl; mix until well blended. Stir in salsa

2. Spread dip onto greens-lined 10-inch (254 cm) serving platter.

3. Top with Cheddar cheese, Monterey Jack cheese, tomatoes, green onions, ripe olives and green olives.

4. Serve with tortilla chips and blue corn chips.

~ Makes 10 servings