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Nacho Dip/Salad by Linda Ann

Kraft Memeber Recipe
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Makes: 7 x 11-inch tray Total Time: 8 hr
Category: Appetizers Sub Category: Cold Dips

what you need
  • 1 package (8 oz.) block style cream cheese
  • 1 container (16 oz.) sour cream
  • 1 head romaine lettuce, chopped
  • 1 jar (16 oz.) chunky style salsa
  • 1 extra large tomato, diced
  • 1 package (8 oz.) finely shredded Mexican Style Cheddar Cheese (or regular cheddar if not available)
  • 1 small can sliced black olives (optional)
  • 1 to 2 bags tortilla chips (I prefer white or blue)
make it
In a 7 x 11-inch dish (I use a glass one) layer the following in the following order: cream cheese, sour cream, lettuce, salsa, tomato, cheese, and finally olives.

Refrigerate overnight and serve cold.*

Put the tortilla chips on the side for dipping. Enjoy!
Notes
*If you are in a rush you can serve it immediately, but the best results occur when it is refrigerated overnight and the flavors can mingle.

You can also reduce your fat/calorie intake by using light or lowfat cream cheese or sour cream. I don't recommend using the no-fat items -- it doesn't do the dip justice.

This is one of the most requested dips I make for a party! I hope you enjoy it as much as my family and friends do.
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