This yummy "Layered Taco Dip" is a delicious and easy dip to put together. It's great to serve for summer parties, cookouts, or potlucks! You can make this and snack on it all week long. The kids and adults will love this one. Also if your family doesn't care for some of the toppings, leave them off or change them. Here is what you will need:
1 (15 oz.) can refried beans
1 (8 oz.) pkg. cream cheese, softened
1 cup sour cream
1 pkg. taco seasoning mix
1 (10 oz.) can Rotel tomatoes with green chilies, drained well
2 cups shredded Monterrey Jack Cheddar cheese blend
1/3 cup sliced black olives
3 green onions, sliced thin including some of the green blades
Spread the refried beans in a 1 1/2 quart casserole dish or a deep pie plate works well for this. With an electric mixer, combine the cream cheese, sour cream and the taco mix until smooth. Spread this over the refried beans. Top this with the drained Rotel. Drain it really, really well. If you leave too much of the liquid it can water down the dip eventually.
Sprinkle with the cheese evenly over the top, then the olives and green onions. You can serve immediately or chill until time to serve!
Serve with Frito Scoops or tortilla chips!