In small bowl, mix cream cheese and taco seasoning mix until smooth. Spread on 10 inch plate. Spoon salsa evenly over cream cheese mixture. Reserve 4 olive slices; sprinkle remaining olives over salsa. Reserve 1/4 cup cheese; sprinkle remaining cheese over olives. Spoon beans in center of plate; spread to 6 inch circle to resemble head of scarecrow. Sprinkle lettuce around beans.
Cut 1 tomato in half; place each half on scarecrow, cut side up, to resemble eyes. Add remaining tomato to resemble nose. Place 1 reserved olive slice on each "eye" to resemble pupil. Cut the remaining reserved olive slices in half and arrange the pieces to resemble mouth.
Arrange tortilla chips to resemble a hat on the scarecrow's head. Arrange the reserved cheese to come out from under the hat and at the bottom of the face to resemble straw. Serve dip with tortilla chips. Store dip in refrigerator.
*****Make Ahead Tip: This dip can be made several hours ahead. Add the "hat" just before serving.
Original recipe from Betty Crocker: http://www.bettycrocker.com/recipes/halloween-scarecrow-taco-dip/ee3d6d9c-cfc5-4e4d-be93-714dc2dd0cb6
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 72 (72%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.3mg||7 %|
|Sodium 187.8mg||6 %|
|Potassium 118.5mg||3 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.7g|
|Protein 3.8g||5 %|
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Calories per serving: 100
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