Layered Mexican Dip
1 can (16 ounces) refried beans
1 envelope (1.25 ounces) taco seasoning
1 cup sour cream
1 jar (16 Ounces) chunky salsa
2 cups shredded iceberg lettuce
2 cups shredded Mexican cheese
1 can (2.25 ounces) sliced black olives
1/2 cup tomatoes, seeded and diced
1/4 cup scallions, finely diced
In a bowl, mix together refried beans with taco seasoning. Spread mixture on the bottom of a medium sized casserole dish. Then layer on the sour cream, salsa, lettuce, cheese, olives, tomatoes and scallions. Refrigerate until ready to serve. Best eaten the same day. Serve with tortilla chips for dipping.
This is a great game day recipe!