Taco Dip Aka 7 Layer Dip - cooking recipe

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)

Preparation

Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
Sprinkle chopped green peppers, scallions & black olives as your next layer.
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.
Sprinkle with shredded cheese & refrigerate until ready to serve.
Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.