Taco Dip

How to make Taco Dip Recipe - This 7-layer (8 if you add black olives!) is a quick and easy dish that presents beautifully as an appetizer or party dish. The key to a great taco dip is to be sparing with the sour cream, which has a surprising potential to drown the great flavor of the other ingredients if used too heavily.

Serves 8-10 guests as an appetizer, more at a party buffet

Ingredients:
1 can refried beans (16 oz)
3 Tablespoons Classic Taco Seasoning
1 container sour cream (8 oz)
2 cups Salsa
1 cup iceberg lettuce, shredded
2 medium tomatoes, diced
1 bunch green onions, chopped
2 cups of shredded cheese (taco blend or Mexican blend)
1 small can sliced black olives (2 oz), optional
Corn Tortilla Crisps for scooping (fried works better than baked, here)

Method:
Heat beans and Classic Taco Seasoning, mixed well, in a large skillet over medium heat until warm throughout, about 3-4 minutes. Spread seasoned beans in an even layer in a glass baking dish.

Add a thin layer of sour cream over the beans and top with an even layer of salsa.

Add a thin layer of lettuce and top with tomato, green onions, and shredded cheese.

Add black olives if desired and serve with tortilla chips.

Refrigerate leftovers.

Taco Dip