TACO DIP

Ingredients:

8 oz cream cheese softened

1 tbs milk ( as needed)

2 8 oz jars Ole El Paso Taco sauce or

2 tomatoes chopped in small pieces

salsa (whatever your personal favorite)

1/2 head lettuce shredded

3 scallion chopped

6 oz shredded yellow cheddar or

1 can med. pitted black olives

combination jack and cheddar sliced

Directions:

Mix cream cheese and milk until spread able. Spread evenly on a 10 inch platter. Layer remaining ingredients in the following order: cream cheese, taco sauce, lettuce, tomato, scallion, cheese, olives.

Refrigerate for 2 hours before serving. Serve with tortilla chips.

DIANNE MARSH