Mexi Layer Taco Dip

This makes a huge amount, but you may reduce by half, the jalapenos are optional add in if you like heat, The salsa must be slightly drained over a strainer or the dip will become to watery. Serve this with chips of choice. Servings is only estimated.

• Ready In: 30 mins
• Serves: 20-25

Ingredients

• 1 (1 ounce) package  taco seasoning mix, divided
• 1 (16 ounce) can  refried beans
• 12  ounces cream cheese, softened (can use two 8-ounce packages)
• 1 (16 ounce) container sour cream
• 2  cups salsa, slightly drained
• 2  plum tomatoes, finely chopped
• 1  jalapeno pepper, seeded and finely chopped (optional)
• 6  green onions, chopped
• 4  cups  finely shredded head lettuce
• 1⁄2 cup  canned sliced black olives, drained
• 1⁄2 cup  green sliced green olives, drained
• 2  cups  shredded  Mexican blend cheese (or use cheddar)

Directions

1. In a bowl mix HALF the package of taco seasoning mix with the refried beans until combined, then spread in a 13 x 9-inch baking dish (or a long serving platter).
2. In another bowl mix the remaining half of taco seasoning mix with the softened cream cheese and sour cream until well blended; spread over the refried beans.
3. Spread the drained salsa over the refried beans.
4. Sprinkle chopped tomatoes over the salsa then green onions and shredded lettuce.
5. Top with shredded cheese, then sprinkle with green or black sliced olives.
6. Delicious!