Recipe one day early!

This is the perfect thing to bring to BBQs. Everyone loves it! I don't use the tomatoes but only because I don't like them.

Taco Dip

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch round serving dish or bowl. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

BONUS!!!
This on is actually for Jolyn. I brought this to a get together when her and Daniel were in town and she asked me for the recipe months ago and I keep for getting. So here it is Jolyn! This is seriously one of the best deserts and you can't taste the low fat at all!


CREAM PUFF DESSERT

1 stick butter
1 c. water
1 c. flour4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well.
Cool slightly. Stir in 4 eggs, one at a time.
Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.

Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened fat free cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce light Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days.