taco dip

Name: taco dip
Ingredients: 2 8-ounce packages cream cheese (Neufchatel or regular), room temperature; 1 8-ounce container sour cream (lowfat, nonfat, or regular); 1 cup prepared salsa, hot, medium, or mild (half of a 16 ounce jar is fine); 1 tablespoon dried cilantro flakes; 1 teaspoon ground cumin; 1 teaspoon ground chili powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Instant ClearJel® or 2 tablespoons Signature Secrets® Culinary Thickener, optional; for thicker, more "scoopable" texture; Garnish; 3 cups shredded lettuce (about 8 ounces, lightly packed); 1 (15-ounce) can of black beans, rinsed and dried OR 1 3/4 cups cooked beans, cooled and well drained; 1 cup salsa (the other half of the 16-ounce jar is fine); 1 cup shredded cheese; 1/2 cup diced green peppers or jalapeno peppers (seeded and membrane removed); Fresh cilantro (optional for garnish)

taco dip was pinched from <a href="http://www.kingarthurflour.com/recipes/taco-dip-recipe" target="_blank">www.kingarthurflour.com.</a>

INGREDIENTS

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2 8-ounce packages cream cheese (Neufchatel or regular), room temperature

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1 8-ounce container sour cream (lowfat, nonfat, or regular)

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1 cup prepared salsa, hot, medium, or mild (half of a 16 ounce jar is fine)

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1 tablespoon dried cilantro flakes

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1 teaspoon ground cumin

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1 teaspoon ground chili powder

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1/2 teaspoon salt

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1/2 teaspoon black pepper

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1 tablespoon Instant ClearJel® or 2 tablespoons Signature Secrets® Culinary Thickener, optional; for thicker, more "scoopable" texture

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Garnish

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3 cups shredded lettuce (about 8 ounces, lightly packed)

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1 (15-ounce) can of black beans, rinsed and dried OR 1 3/4 cups cooked beans, cooled and well drained

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1 cup salsa (the other half of the 16-ounce jar is fine)

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1 cup shredded cheese

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1/2 cup diced green peppers or jalapeno peppers (seeded and membrane removed)

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Fresh cilantro (optional for garnish)

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