8 Layer Mexican Bean Dip
8 Layer Mexican Bean Dip
Ingredients
- 1 can (16 ounces) refried beans
- 1 package (1 ounce) taco seasoning mix
- 2 tablespoons water
- 1 package (8 ounces) cream cheese - softened
- 1 can (4.5 ounces) diced green chiles
- 1 cup thick and chunky salsa
- 3 cups shredded lettuce
- 1 cup shredded Cheddar or Mexican cheese blend
- 1 can (2.25 ounces) sliced ripe olives
- 1 cup seeded and diced tomatoes
- 1/4 cup chopped green onions
Instructions
- In medium bowl, mix refried beans and taco seasoning mix and 2 tablespoons water. If beans still seem still add another tablespoon water.
- Spread mixture in an 8 x 8 inch glass pan, deep dish pie plate, or medium size casserole dish.
- In another medium bowl, use a hand mixer and beat together cream cheese and green chiles. If cream cheese is at room temperature and soft enough you can do this by hand.
- Carefully spread over bean mixture.
- Top with in this order salsa, lettuce, cheese, olives, tomato and green onions.
- Refrigerate until serving time.
- Serve with tortilla chips.
Notes
Need to serve a crowd.  Double or triple this recipe and layer this dip in a big casserole dish or 9 X 13 inch pan.  You can also layer this dip in small wide mouth canning jars or clear small plastic cups for mini individual dips.  Then you can double dip all you want. So fun!
Nutrition
Calories: 2215kcal | Carbohydrates: 114g | Protein: 63g | Fat: 177g | Saturated Fat: 75g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 73g | Cholesterol: 341mg | Sodium: 13983mg | Potassium: 2074mg | Fiber: 42g | Sugar: 42g | Vitamin A: 13156IU | Vitamin C: 91mg | Calcium: 1490mg | Iron: 11mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Sounds great will try!