Chile Verde Dip

1 can (16 ounces) refried black beans
1 teaspoon plus 1 tablespoon Southwestern Seasoning Mix
1 lime
1 package (8 ounces) cream cheese, softened
1 can (4 ounces) chopped green chilies, undrained
1 garlic clove, pressed
1/2 cup red onion, finely chopped
1 can (3 1/4 ounces) pitted ripe olives, divided
5 ounces cheddar cheese, shredded, divided (1 1/4 cups)
1 tablespoon fresh cilantro, snipped
Baked Tortilla Chips (See Cook's Tips)

Preheat oven to 400 F. In small bowl, mix refried beans with 1 teaspoon of the Seasoning Mix; spread over bottom of deep dish pie plate.

Juice lime to measure 1 tablespoon juice. In bowl, mix cream cheese, lime juice, chilies, garlic pressed, and remaining 1 tablespoon Seasoning Mix until smooth. Chop onion and half of olives. Grate cheese. Add onion, olives and 1 cup of the cheese to bowl; mix well.

Spoon cheese mixture over bean layer in pie plate. Bake 20-25 minutes or until hot. Cool.

Slice remaining olives. Snip cilantro. Sprinkle remaining 1/4 cup cheese, olives and cilantro over hot dip.

If desired, arrange Baked Tortilla Chips around edge of dip.

Yield: 16 servings

Nutrients per serving: Calories 120, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 5 g, Sodium 270 mg, Fiber 2 g

For a heartier dip, 1 can (10 ounces) chunk white chicken, drained and flaked, can be added to cream cheese mixture.