Recipe: Taco Dip (layered with shredded cheese, tomatoes, onion and olives)

TACO DIP

FOR THE CREAM CHEESE MIXTURE:
12 ounces cream cheese, softened
1/2 cup dairy sour cream
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1/2 cup salsa
2 cups shredded lettuce or lettuce leaves
FOR TOPPING:
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup diced plum tomatoes
1/3 cup sliced green onions
1/4 cup sliced ripe olives
1/4 cup pimiento-stuffed green olives
tortilla chips and blue corn chips (for serving)

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

Spread the cream cheese mixture onto 10-inch serving platter lined with lettuce. Top with cheeses, tomatoes, green onions and olives.

Serve with chips.

Makes about 8 cups
Source: Treasury of Christmas Recipes, 1991