Taco Dip
Ingredients
- 2 16-ounce cans refried beans
- 2 8-ounce blocks cream cheese, softened
- 1 cup sour cream
- 1 1-ounce packet taco seasoning
- 2 cups shredded lettuce
- 2 cups diced tomato
- 2 cups shredded cheddar
- 1 cup sliced black olives
- 1/2 cup sliced green onion
- Tortilla chips for serving
Instructions
- Spread the refried beans in an even layer across the bottom of a 9x13-inch dish or large platter.
- In a bowl, beat the cream cheese, sour cream and taco seasoning together until completely smooth, with no lumps of cream cheese remaining.
- Spread the cream cheese mixture evenly over the beans.
- Scatter the shredded lettuce over the cream cheese layer.
- Top with the diced tomato, then the shredded cheddar.
- Finish with the black olives and green onion scattered over the top.
- Cover and refrigerate for at least 30 minutes, until the layers are cold and firm enough to scoop cleanly.
- Serve chilled with tortilla chips alongside for scooping.
Good to Know
Build this the night before and add only the lettuce and green onion on the day of serving, so nothing goes soggy or brown.