1 - 8 ounce package fat free cream cheese (softened)
1 - 8 ounce package reduced fat cream cheese (softened)
1 - 8 ounce container reduced fat sour cream
1/2 tsp hot pepper sauce
1/2 tsp soy sauce
2 tsp lemon juice
1 - 16 ounce jar salsa
1 bunch green onions (chopped)
1 - 2 ounce can sliced black olives
1/2 head iceberg lettuce (rinsed, dried, and shredded)
2 large tomatoes
8 ounces finely shredded 2% sharp cheddar cheese
2 tomatoes (seeded and chopped)
Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice.
Spread this mixture into a 9x13 inch glass dish.
Wash the tomatoes and take out the seeds.
Dry them on paper towels.
Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the
cream cheese mixture.
Cover with plastic wrap and gently press the ingredients down to tighten the layers.
Chill for a few hours.
Serve this taco dip recipe with baked tortilla chips.
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