Taco Dip Aka 7 Layer Dip

• 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)

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.

beans, sour cream, cream cheese, green chilies, green pepper, scallion, black olives, chunky salsa, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/taco-dip-aka-7-layer-dip-216847 (may not work)