Scarecrow Taco Dip

Scarecrow Taco Dip. Always popular at parties, this tasty taco spread has real character and is ready in only 15 minutes.

Prep: 15 min | Yield: 16 servings

Ingredients

1 (8 ounce) package cream cheese, softened
2 teaspoons Old El Paso™ taco seasoningmix (from 1 ounce package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese (4 ounces)
1 cup Old El Paso™ refried beans (from 16 ounce can)
1 cup chopped lettuce
2 cherry tomatoes
Triangular-shaped tortilla chips (about 3 inch)

Instructions

In small bowl, mix cream cheese and taco seasoning mix until smooth. Spread on 10 inch plate. Spoon salsa evenly over cream cheese mixture. Reserve 4 olive slices; sprinkle remaining olives over salsa. Reserve 1/4 cup cheese; sprinkle remaining cheese over olives. Spoon beans in center of plate; spread to 6 inch circle to resemble head of scarecrow. Sprinkle lettuce around beans.
Cut 1 tomato in half; place each half on scarecrow, cut side up, to resemble eyes. Add remaining tomato to resemble nose. Place 1 reserved olive slice on each “eye” to resemble pupil. Cut the remaining olive slices in half and arrange the pieces to resemble mouth.
Arrange tortilla chips to resemble a hat on the scarecrow’s head. Arrange the reserved cheese to come out from under the hat and at the bottom of the face to resemble straw.
Serve dip with tortilla chips.
Store dip in refrigerator.

Notes

This dip can be made several hours ahead. Add the “hat” just before serving.

Nutrition

Per serving: Calories 110 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 25mg Sodium 280mg Total Carbohydrate 5g (Dietary Fiber 0g Sugars 0g), Protein 4g

% Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker