#3262 - Cream Cheese Bean Dip

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
2 - 16oz. containers spicy black bean dip
2 - 8oz. shredded Mexican three cheese blend shredded cheese
green onions (sliced)
1 or 2 containers cherry OR grape tomatoes
sliced black olives (drained)
Tostitos scoop chips

In a bowl add cream cheese--mix with a spoon until spreadable. In a 9 x 13 glass baking dish make repeating layers of cream cheese, then bean dip, then shredded cheese. Once all ingredients have been used, sprinkle sliced green onions all over the top. Spread sliced black olives over the top. When ready to serve, cut each tomato into four pieces and spread the tomatoes all over the top. Serve with scoop chips.