Slow Cooker Reuben Dip

I consider myself a hard worker. So sometimes I surprise myself.

Like the other day, I was a little taken aback with myself when I got extremely annoyed that I had to park down the street from my gym and walk a few extra minutes....to the gym. That's crazy talk.

Just now I restarted the dryer for the third time because I don't feel like folding my laundry. Let's face it, I probably wont feel like folding it at all today and will have had the dryer running for the entire day. Again, crazy talk.

Sometimes laziness just creeps up on me I suppose.

Crock pots are good for laziness. You just throw everything in the pot and wait...

Easy peasy.

Also, I was feeling too lazy to take a decent picture but reuben dip isn't very pretty anyway.

Slow Cooker Reuben Dip

Adapted from Allrecipes.com

Ingredients:

1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package neaufchatel cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked lean corned beef
1/4 cup fat-free thousand island dressing

Directions:

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Rosemary Hummus

I would first like to take a moment to thank the men and women who have/are/will serve/ing/ed in the military. Happy Memorial Day!

I love days like Memorial Day...family and friends, cookouts, beer, the pool...it's great. It's even better when it is all done remembering those who have sacrificed their time and their lives to serve in this country.

I couldn't imagine.

For another type of holiday, Christmas to be exact, I attended a little cocktail party and someone brought rosemary hummus.

I had never had it.

It's pretty darn good.

I didn't think to ask where they had gotten it because I just assumed that I skimmed over it each time at the grocery store...my attention span is not all that impressive.

I'm the type of person who goes to the grocery store, with a list mind you (I love lists), and as soon as the cashier grabs my first item for checkout I remember something I forgot...then when I am putting my groceries away at home I remember that other thing I forgot. It always happens.

Well this rosemary hummus that had been on my mind all holiday season is literally nowhere to be found.

I searched for a recipe I could make that does not have tahini because that stuff ain't cheap. Poor college student+ain't cheap= ain't happenin'

I found this one and only recipe and proceeded with caution. It isn't exact, it's not quite the same but I don't hate it. Its good enough!

Rosemary Hummus
Adapted from Allrecipes.com

Ingredients:

2 sprigs fresh rosemary
1 clove garlic, peeled
2 (15.5 ounce) cans garbanzo beans, drained
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 cup cold water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

Directions:

Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.

With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

Bacon Cheeseburger Dip

These pictures are atrocious.

This dip looks awful.

But I beg of you...please don't judge a recipe by a bloggers poor photography and "making food look pretty" skills.

I have this great ability to make delicious food look ugly.

Call me gifted.

But really...this dip tastes like a bacon cheeseburger. It's actually kind of weird. A good kind of weird though. I made this along with the pizza dip for the super bowl.

Yeah, I can't make decisions when it comes to what to make so it tends to be "all the above". An indecisive overachiever does not make for a great mix.

Bacon Cheeseburger Dip
Adapted from Closetcooking.com

Ingredients:

1/2 pound lean ground beef
6 strips reduced-sodium bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces neaufchatel cream cheese, room temperature
1/2 cup fat-free sour cream
1/4 cup light mayonnaise
1/2 cup reduced-fat mozzarella, shredded
1/2 cup reduced-fat cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup
1 tablespoon yellow mustard
salt and pepper to taste

Directions:

Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce, ketchup, mustard, salt and pepper and pour it into a baking dish.

Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Pizza Dip

I saw the midnight showing of "The Hunger Games" last night.

Not surprisingly, the book was better. Always is.

BUT! The movie did a decent job of following the book with a few minor discrepancies. You'll have that.

I recommend the movie...but definitely the book first.

Have I mentioned I love dip? Yeah, I'm sure I have...but seriously I could (and do) often eat dip as a meal. Really nutritious I know but I frickin love the stuff. All kind of dip. Bring it on.

I made this pizza dip for the Super Bowl this year. It caught my eye on Pinterest and I thought it would be perfect for a football game. It's quite tasty but it wasn't until after I made it that I even realized there was no pizza sauce incorporated in the recipe. I find that odd...though it still tasted like pizza. I think I may try to create a recipe myself that includes pizza sauce. So standby ;)

(Also I feel the need to apologize for the photos. My pictures are never really that great but I had about 2 minutes to get any kind of picture before running out the door so there you have it!)

Pizza Dip
Adapted from Afarmgirlsdabbles.com

Ingredients:

2 c. shredded reduced-fat mozzarella cheese
2 c. shredded reduced-fat cheddar cheese
1/4 c. grated reduced-fat parmesan cheese
1 c. light mayonnaise
1 c. roughly chopped turkey pepperoni
1/2 c. small diced onion
1/2 c. small diced green pepper
3 cloves garlic, minced
1 small can (6.5 oz.) mushroom stems and pieces, drained
3/4 c. roughly chopped black olives
1 tsp. dried Italian seasoning
1/8 tsp. crushed red pepper flakes
1/8 tsp. freshly ground black pepper, plus a bit more cracked across the finished dip

Directions:

Preheat oven to 350°.

In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Sometimes I also place it under the broiler for a minute or two to get the top extra golden pretty. Serve with sturdy crackers or sliced & toasted baguettes.

Ham and Cheese Dip

I have a new obsession.

Instagram.

I know.

That man of mine teases me about my new compulsion to take pictures of any and everything. This was definitely the case on St. Patrick's Day.

What can I say? Beautiful weather makes me crazy happy.

I hope everyone else had a good holiday weekend as well!

I love when a recipe I create actually works out.

I'll admit it. This is not always the case.

In fact, last week I concocted what seemed to be a very promising peanut butter granola. Wrong! I burnt it so bad that it was beyond salvageable. Fail.

I discovered my love of food and creating it when I was around 5 and I was taking everything out of my mom's pantry and throwing it into a giant pot of boiling water and calling it soup.

Since that time I have had many fails, and some pleasant surprises. This dip concoction is one that is now a staple for me. Anytime I go to a potluck or some kind of holiday party, this is one of the ones I always like to whip up.

It's a crowd-pleaser and it's simple to whip together. It's my favorite around Christmastime...maybe because of it's festive colors :)

Ham and Cheese Dip
Dame Good

Ingredients:

16 ounces neufchatel cream cheese, softened
1 cup fat-free sour cream
9 oz lean thin-sliced ham, shredded
1 cup reduced-fat sharp cheddar cheese, shredded
3/4 cup green onions, chopped
1 oz dry ranch seasoning
salt and pepper to taste

Directions:

Stir together the cream cheese, sour cream and ranch seasoning. Add the rest of the ingredients and stir until combined. Salt and pepper to taste.

Serve chilled. (I prefer this dip with ritz crackers the best! :))

Chocolate Chip Cookie Dough Dip

Today is Oreo's 100th birthday!

I don't know how I know this. I am not cookie-crazy or anything.

Who am I kidding? If you saw my last post you know I have discovered the birthday cake Oreo's and had a major minor freak-out.

Regardless...Happy birthday Oreo! I may or may not (and by "may not" I mean "without a doubt") enjoy a couple birthday cake Oreo's and a glass of milk for dinner dessert tonight.

I have a very fond "Oreo memory" that I would like to share with you. When I was really young my family and I would go to Golden Corral like everyday or something like that. (I have since decided I am no longer aloud within 100 feet of the place as approximately 11 days ago I went with family and devoured 4 full plates and nearly popped the button of my jeans...) I concocted the same dessert at the end of every single visit. You see, Golden Corral had this ice cream station where they always had super-whipped and super-fluffy whipped cream as well as other standard ice cream fixings. One of those fixings I could never say no to was the crushed Oreos. I would plop a huge cloud of the whipped cream in the biggest bowl I could find and eagerly dump a heaping handful of crushes Oreo's over it and mix it up and devour it as if it were ice cream.

After weeks of doing this, eventually it was done for me as I was shocked to find "my concoction" already mixed together and ready for me at the ice cream station. I proudly declared that day that I was a dessert chef at Golden Corral and invented that very "dessert".

Right.

I wish I had some fun Cookies-n-Cream style recipe to post but the closest thing I got is cookie dough dip.

Like that is a bad thing.

Not that I am one of those people who worries about the raw egg in dough or batter...it is indeed my favorite part of baking...but for those of you who are, this dip is egg-free.

Yep, no salmonella for you.

Me? I'll risk it. Totally worth it.

Chocolate Chip Cookie Dough Dip
Adapted from Willowbirdbaking.com

Ingredients:

1/2 cup light butter or margarine, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
1 cup miniature semisweet chocolate chips
water

Directions:

In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Serve with animal crackers, graham crackers or nilla wafers...Or whatever you shall choose...and dig in!

Homemade Kettle Corn

I hope everyone had a fabulous Valentine's Day...

I did :)

In fact, I am inclined to label it as the best Valentine's Day I ever had.

It was already a long day. After a draining day of interning and having class, I dragged my feet up to my door barely able to keep my eyes open and calling on the last of my strength just to hold up the bag on my shoulder for the minute walk to my door.

When I opened the door I was instantly revived by shock and surprise. The table was set with flowers, candles, tablecloth and heart confetti. I gasped when I took it all in and then noticed the balloon and that my plate was filled with chocolate.

I wasn't expecting anything like this whatsoever.

We were just planning to make a nice dinner together...which we did...and it was perfect.

After dinner we exchanged gifts (which is something we don't tend to do for Valentine's Day...but thought "what the hell...why not?" this year.)

I got us both a couples massage (cant.fricken.wait) and he pulled a box with a red bow out of thin air and handed it over to me with the cheesiest of cheesy grins.

I think this is where I smacked him because I thought the thoughtful dinner setup and candy was my gift.

Upon opening the little box he was met yet again with one my gasp/squeel/shriek reactions. It was an opal necklace.

Opal is my favorite of all favorites. Not only because it is my birthstone but it is simply beautiful and has sentimental value in my family.

Yeah, I'm pretty darn lucky.

Does anybody else nearly faint at the smell of fresh kettle corn when you go to a carnival or fair?

I do. I have been kicking myself for not getting one of those 4 foot tall bags of the sweet and saltiness that comes straight out of a huge black kettle. I'm fairly certain that the only reason I refrained was because I was fighting with trying to keep down the strawberry donuts, texas tenderloin sandwich, soggy fries drenched in vinegar and salt, and strawberry shortcake.

This is just speculation because I cannot possibly come up with another excuse.

Well guess what? You can make something similar...that tastes almost like fresh kettle corn from the fair...at least enough to hold you over until the next time you decide to make a sport out of getting fat off of fried...well...everything.

Fried kool-aid? That is just silly.

Homemade Kettle Corn
From Allrecipes.com

Ingredients:

1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels

Directions:

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

Jalapeno Grilled Cheese

Its Sunday.

Sunday means football, being lazy,and eating whatever you want.

Sundays are my favorite.

Speaking of football...I have said it before and will say it again, I don't know much about it...yet, I love it. I don't know if its the culture, or the competition or the excuse to stuff your face with pizza, wings a beer...but I love it.

I was watching the Browns game today...cuddling on the couch with my little fatty and I drifted into a wonderful little nap. There is something about the sound of football on my tv that is so comforting to me.

Maybe it's because it reminds me of my dad...or Thanksgiving at my Grandpas house...or visiting my family up in Minnesota and falling asleep on the comfy couch watching the Vikings...I'm not sure.

Just as I have professed my love of football numerous times, I have done the same with jalapeno poppers. I frickin' love 'em. I even made up a dip once...and yes, it rocked...my...socks.

This "recipe/idea" here wasn't my idea (darnit) but rather an ex who was quite the genius. He made up this amazing grilled cheese that tastes like a popper but doesn't take all the time and effort to make a popper.

Yep, genius.

Jalapeno Grilled Cheese
Dame Good (kinda)

Ingredients:

makes 1 sandwich

2 slices of whole wheat bread
2 slices of fat-free american cheese
1/2 tablespoon chopped (jarred) jalapenos
cooking spray
fat-free ranch dressing

Directions:

Preheat a skillet on medium heat. Spray with cooking spray.

Place one s'lice of bread in the skillet and layer one piece of cheese on top of that. On top of the cheese, spread out the jalapenos and then top that with the second piece of cheese. Finally, top that with the second piece of bread.

Allow to cook 1-2 minutes or until golden brown. Flip and allow the same amount of time for the other side.

Serve warm with ranch dressing.

Baked Potato Skins

I rented one of the most awful movies I have ever seen in my entire life. I made the mistake of thinking "Bradley Cooper? Yes please!"...don't let his good looks and charming smile fool you.

I made it through about 45 minutes of "Bending All the Rules" and only because I hated the thought of wasting $1.07 on this "movie".

Seriously, the acting was horrible...the jokes were dry and the budget of the movie was probably like $30.

I like "bad" movies that are so "bad" they're "good"...you know? But.this.was.just.bad.

Don't rent it.

Rent "Bridesmaids" or something. It comes out in 2 days and I am SO excited! It is one of the funniest movies I have ever seen in my life. Can't wait.

Something I love...junk food+movies. Potato skins tend to be considered junk food but this here recipe isn't so bad.

They're baked, and topped with reduced-fat toppings that still taste pretty darn good.

Baked Potato Skins
Adapted from Allrecipes.com

Ingredients:

4 large baking potatoes, baked
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
2/4 cup turkey bacon bits
1 1/2 cups reduced-fat shredded Cheddar cheese
1/2 cup fat-free sour cream
4 green onions, sliced

Directions:

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).

Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins.

Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Buffalo Wing Onion Rings

Lately I have found myself gravitating towards my favorite childhood snacks.

My pantry now has a box of dunkaroos (the best kind that had the cinnamon graham cookies and vanilla icing with sprinkles) and a box of chocolate teddy grahams that are enticing me at all hours of the day.

I am not sure what possessed me to purchase these boxes of processed sugar and memories of the many summer nights I spent in front of an episode of "Are You Afraid of the Dark" (hiding under a blanket of course).

But I am glad I did.

For they are still oh so good for my mouth and soul alike.

Something I wish I had been able to enjoy when I was a kid? These buffalo wing onion rings. Why have I never thought of these until now?! I have been really missing out...

I must say though...making onion rings...it's tedious. After dipping the 4th ring I was "so over it". But the final product made it worth it.

If you have the patience of a 2-year old, make these with a partner. I wish I did. But I was rewarded for my hard work...I really was.

Buffalo Wing Onion Rings
Dame Good

Ingredients:

1 large white onion
1 cup buttermilk
1/2 cup hot buffalo sauce
2/4 cup egg whites
1 tablespoon hot sauce
1 cup panko bread crumbs
1/2 cup corn flakes
1 oz package dry ranch seasoning
1/2 cup wheat flour
cooking spray

Directions:

In a casserole dish, combine onions, buttermilk and 1/2 cup hot sauce. Allow to soak for about 2 hours.

Place corn flakes in a food processor and pulse until they are fine crumbs. Mix corn flakes, bread crumbs and ranch in a medium-sized bowl.

In another bowl, mix egg whites and 1 tablespoon of hot sauce. Put the wheat flour in a separate bowl.

Take each onion and dip in the flour, follow by dipping the same onion in the egg whites and then finally in the bread crumb mixture. Place onion rings on a baking sheet fitted with a baking rack (I actually use a cooling rack) so the onions cook evenly. Once all the onions are dipped, spray lightly with cooking spray.

Bake at 450F for 10-15 minutes flipping onions halfway. Serve warm with ranch.

Jalapeno Popper Dip

Jalapeno poppers might be my favorite food.

Cheese+peppers+fried crunchy goodness=my idea of a good time.

I think I have come clean about my love affair with poppers before...probably when I was talking about my other love affair with cheesecake.

Don't worry, they're both okay with it.

Seriously though...many of my not-so-sober college nights ended with a box of freshly fried jalapeno poppers and ranch from the restaurant that would put chicken fingers, french fries, mozzarella sticks and sour cream all on one sandwhich...

Yes, more like freshman 15,000.

Even now I always have the biggest box of poppers that I can find in my freezer at all times. I know there is this debate...cream cheese or cheddar?

I am personally one who loves the cheddar, but if you could combine both?! Oh my gosh I would be in heaven...

Well I decided to combine both and created this dip.

That's right, heaven awaits.

I frickin love this dip. I would make it everyday if I could but I don't feel that my waistline would appreciate it.

Stupid picky waistline...always wanting to object what my hearts desire.

Dumb.

Make.This.Dip.

Jalapeno Popper Dip
Dame Good

Ingredients:

16 ounces neaufchatel, softened
1.5 cups reduced-fat sharp sheddar
1.5 cups jarred chopped jalapenos
1/2 cup panko bread crumbs
1 large fresh jalapeno, chopped
cooking spray
salt and pepper to taste

Directions:

Preheat oven to 400F

In a medium-sized bowl combine cream cheese, jarred jalapenos, cheddar, a little bit of salt and pepper and stir until mixed.

Spread the mixture into a 9-in pie pan. Sprinkle the panko bread crumbs on top of the cream cheese mixture. Spray the bread crumbs lightly with cooking spray. Top the bread crumbs with fresh jalapenos.

Bake in preheated oven for 40 minutes or until the bread crumbs are golden brown and the fresh peppers are roasted. Serve with crackers or chips.

Baked Chicken Eggrolls

Does anybody else have an endless list of all the things you wanted to be growing up? I was thinking about my list the other day. I have gone through life changing my mind about what I thought I wanted to be.

Of course it all started with wanting to be a princess. Not that I knew what that meant...to me it was big pretty sparkly dresses, endless amounts of ice cream and unicorns to ride. Then I learned that you become a princess by marrying a prince and ew...boys had cooties, so that went out the window.

With the longing of sparkly attire still fresh in my heart there was a short period of time when I wanted to be a figure skater. In fact, I was certain I could make it to the olympics...I mean I could almost skate backwards on roller skates, how hard could ice skating be? This is also the point in life where I learned gravity is no friend of mine...

We still haven't become acquainted...

From the falling I realized being a singer/dancer was out of the question.My ego forced me to try it anyway but I bruised my pride one day when my brother and I were putting on a "concert" for my mom and her video camera....

Yes, this has been documented.

I was twirling around on top of the dresser whipping around my mic like I was "Miss Thang" when my foot slipped and I plummeted to the crack between the dresser and the wall. I brushed myself off and pretended I did it on purpose...I mean performers look cool when they fall right?

My dreams and aspirations after the multiple face plants were a bit more realistic. Thank God for that because otherwise I would be that girl on American Idol singing off key and trying to bust out moves that only cause me to break my ankles. Either that or I would be like that "Friday" girl and be the most hated "performer" on YouTube.

I'm not interested in being hated. Though now that I think about it...I could so be the next William Hung...or even the "pants on the ground" guy...hmm...perhaps realism is overrated?


Baked Chicken Eggrolls
Adapted from Tasteofhome.com

Ingredients

12 ounces (around 2 cups)  rainbow blend cabbage
1 can (14 ounces) bean sprouts, drained
1/4 cup red onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
salt, pepper to taste
16 egg roll wrappers

Directions:

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar salt, pepper and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.

Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.

Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

Lighter Layered Taco Dip

I love dips. I mean really love dips. Sweet, savory you name it, I love it. My only problem with them is how much trouble they get me in. For example, yesterday, after work, I plopped on the couch with a bag of whole grain tortilla chips and some all-natural guacamole. It was only maybe 10 minutes before I realized I had absent-mindedly gone through half of it...darn it.

I have read in the magazines and all that how you are supposed to portion that stuff out, and only sit down with what you intend to eat...but I am always too anxious to begin the "eating process" to think about that.

We have a problem...

But dips are so good! This equals a lot of extra gym time for me. But that's a sacrifice I am willing to make. 1 pound of yummy dip for 4 hours at the gym? I'll take that...I guess.

Fortunately for me, I made this dip a bit lighter. It's not the lightest thing you could be eating on earth...but it is not loaded with fat and calories like many of the origional versions of this dip...I advise you all to make this and dig in...literally.

Lighter Layered Taco Dip
Dame Good

Ingredients:

1 cup refried black beans
8 ounces neufchatel cheese, softened
1 cup fat-free sour cream
1.25 oz dry taco seasoning
1/2 cup salsa
1 small avacado, chopped
1 medium tomato, seeded and chopped
1 1/2 cups lettuce, shredded
1 bunch green onions, chopped
1/2 cup all-natural hot pepper cheese (pepperjack blend), shredded
1/2 cup reduced-fat cheddar, shredded
3.8 oz can black olives, drained

Directions:

Start to layer your dip in an 8x8 casserole dish. Layer the refried black beans and spread evenly on the bottom of the pan. In a separate bowl, mix the neaufchatel, sour cream and taco seasoning. Stir until combined.

Layer the neufchatel mixture evenly over top of the refried beans. Next layer the salsa, then the lettuce, the avacado, the tomato,  the green onions, the cheeses and top with the black olives.

Its best to refrigerate the dip for an hour or so before serving, so that it sets. Serve with tortilla chips. Refrigerate leftovers.