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. ---------------------------------------------------------------------------
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