Taco Dip Aka 7 Layer Dip

Ingredients

• 1 (16 ounce) can refried beans
• 1 (1 1/4 ounce) packet taco seasoning
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1 (4 1/2 ounce) can chopped green chilies (in the mexian food isle with refried beans)
• 1 green pepper, chopped
• 1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
• 1 (8 ounce) can black olives, sliced (to taste)
• 1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
• 16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
• 1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)

Instructions

1. Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
2. Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
3. Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
4. Sprinkle chopped green peppers, scallions & black olives as your next layer.
5. Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
6. Sprinkle with shredded cheese & refrigerate until ready to serve.
7. Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.