Vegetarian Green Chile Lovers Taco Dip

In a deep casserole dish add the following in this order:

Spread the cream cheese evenly in the bottom of the dish (takes 1 whole package). I prefer to use 1/3 fat cream cheese or fat-free if you are watching calories.
Spread beans next. Use approximately 2/3 a can of vegetarian re-fried beans. Substitute fat-free beans for less calories.
Spread chopped green chiles upon beans. Use about 1/2 of a small can, or as much as you prefer to use. These chiles are mildly spicy.
Next spread salsa. About 1/2-1 Cup is a good amount. Again, add as much as you want.
Add a thin layer of shredded cheese on top of the red salsa.
Upon the cheese layer, add about 1/2 a cup of green chile enchilada sauce.
Finally, add a thick layer of shredded cheese to the top and final layer. I can sometimes use a whole 16 oz. bag, but if you are watching calories, use less.

Bake in the oven for about 35 minutes on 375, preferably covered. Place on the top rack and broil at 475 for a few minutes to get a nice, brown bubbly crust.

Makes about 30 (1 Tbsp) servings. Serve with nacho chips. Tostito whole grain chips are great to serve this with. Add guacamole, extra salsa, or lettuce on the side.

**For meat-lovers, use about 1/2-1 lb. of seasoned ground beef. Incorperate in the layer after adding beans.

Number of Servings: 30

Recipe submitted by SparkPeople user AC_APPLEQUEEN.