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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This dish is loved by all who try it -if you like mexican food of course. It's a staple sunday football munchie and it's quite easy to make so you don't mind whipping it up. It makes a lot so it's good for a crowd and I often get requests for the recipe. Ingredients:
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) |
Directions:
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.
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