- 1 (250 g) package Philadelphia Light Brick Cream Cheese Spread, softened
- 1 tablespoon taco seasoning mix
- 1 cup salsa
- 1 cup rinsed canned black beans
- 4 green onions, chopped
- 1 cup KRAFT Double Cheddar Light Shredded Cheese
- 1 cup shredded lettuce
- 2 tablespoons sliced black olives
- Baked tortilla chips
- Beat cream cheese spread with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9-inch pie plate.
- Layer all remaining ingredients except tortilla chips over cream cheese mixture.
- Refrigerate 1 hour. Serve with chips.