THIS DIP BECAME POPULAR IN THE 1980S, COINCIDING WITH THE RISE IN POPULARITY OF MEXICAN FOOD IN AMERICA.

Caribbean Layered Dip
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
Servings: 24
1 package (8 oz) cream cheese, softened
½ cup sour cream
1 tablespoon Old El Paso® taco seasoning mix
(from 1-oz package)
1 can (15 oz) Progresso® black beans,
drained, rinsed
½ cup chopped red bell pepper
½ cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles

Lime-flavored or plain tortilla chips
1 In small bowl, mix cream cheese, sour cream and
taco seasoning mix with spoon or electric mixer on
medium speed until well mixed. On 10-inch round
serving plate, spread cream cheese mixture.
2 Sprinkle black beans, bell pepper, mango, cilantro
and chiles over cream cheese mixture.

Serve
immediately, or cover with plastic wrap and
refrigerate until serving time. Serve with tortilla chips.
PER SERVING (2 TABLESPOONS DIP AND 3 CHIPS): Calories
90; Total Fat 6g (Saturated Fat 3g); Sodium 150mg; Total
Carbohydrate 9g (Dietary Fiber 1g); Protein 3g

HEALTH TWIST
Trim fat to 4 grams and calories to 80 per serving by
using low-fat or fat-free sour cream and reduced-fat
cream cheese (Neufchâtel). For a lighter chip option,
serve with baked tortilla chips.

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