Community cookbooks frequently include recipes for fancy Tex-Mex appetizers. This party size platter combines layers of black bean spread, cream cheese, Monterey Jack, and tomato.

Ingredients:

8 ounces reduced fat soft style cream cheese, at room temperature
1/2 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
1/2 teaspoon garlic powder
15 ounces black beans or pinto beans, drained
1/4 cup salsa
1 small bunch leaf lettuce
1/2 cup shredded Monterey Jack cheese with jalapeno peppers or Cheddar cheese (2 ounces)
1/2 cup shredded leaf or iceberg lettuce
1/4 cup chopped tomato
Toasted Tortilla Chips

Directions:

In a medium size bowl, with an electric mixer on High, beat the cream cheese, sour cream, mayonnaise, and garlic powder until creamy.
In a food processor or blender, process the beans and salsa until almost smooth. Line a serving plate with the lettuce leaves. Spread the cream cheese mixture over the lettuce. Spread the bean mixture over the cream cheese layer. Top with the Monterey Jack cheese. Cover and refrigerate for at least 1 hour (good for 4 hours). Sprinkle the shredded lettuce and the tomato over cheese just before serving. Serve with Toasted Tortilla Chips, Makes about 18 servings.
For the Toasted Tortilla Chips, preheat the over to 350°F. Cut each of 12 flour tortillas into 8 wedges. Place the wedges on baking sheets. Bake for 5 to 10 minutes or until crisp. To store, place in a plastic bag and seal tightly (good for 3 days). Makes 96 chips.