This dish is loved by all who try it -if you like mexican food of course. It's a bit different from the other recipes posted so I thought I'd include it. 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

9 serv.

refried beans1
(16 ounce) can
taco seasoning1
(1 1/4 ounce) packet
sour cream↗8
ounces
cream cheese↗8
ounces, softened
chopped green chilies1
(4 1/2 ounce) can, in the mexian food isle with refried beans
green pepper↗1
chopped
scallion↗1
bunch, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
black olives↗1
(8 ounce) can, sliced (to taste)
chunky salsa1
(12 ounce) jar, drain most of liquid (your favorite brand-any kind will do)
cheddar cheese↗16
ounces, shredded (or mexican blend shredded cheese)
tortilla chips1
(9 ounce) bag (I prefer Tostitos Gold)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App