Chili Verde Dip

• 1 (16 ounce) can refried black beans
• 1 tablespoon taco seasoning or 1 tablespoon Mexican seasoning, plus
• 1 teaspoon taco seasoning or 1 teaspoon Mexican seasoning, of your choice (I have used 1/2 TBS. chili powder and 1/2 TBS. plus 1 tsp. cumin. which makes it very mild for kids.)
• 1 lime
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) can chopped green chili peppers, undrained
• 1 clove garlic, pressed
• 1/2 cup red onion, finely chopped (optional)
• 1 (3 1/4 ounce) can pitted ripe olives, divided
• 5 ounces cheddar cheese, grated (1 1/4 cups)
• 1 tablespoon fresh cilantro, snipped
• corn chips, of your choice
• 8 7-inch flour tortillas, if desired,see below (optional)

1. Preheat oven to 400*.
2. Mix refried beans with 1 teaspoons of seasoning.
3. Spread over bottom of pie plate.
4. Juice lime to measure 1 TBS.
5. Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe.
6. Add chopped onions, half of the black olives, and one cup of the cheese to mixture.
7. Mix well.
8. Spoon cheese mixture over bean layer in pie plate.
9. Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top.
10. Bake 10 minutes.
11. If desired, arrange Baked Tortilla Chips around edge of dip.
12. To prepare Baked Tortilla Chip:
13. Cut 8 (7 inch) flour tortillas in 8 triangles.
14. Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp.
15. Repeat with remaining tortillas.

black beans, taco, taco, lime, cream cheese, green chili peppers, clove garlic, red onion, olives, cheddar cheese, fresh cilantro, corn chips, flour tortillas

Taken from www.food.com/recipe/chili-verde-dip-108086 (may not work)