Ingredients
- 1 (16-ounce) can refried beans
- 1 cup sour cream
- 1 package taco seasoning mix
- 1 (4-ounce) can diced green chilies
- 1 (8-ounce) package cream cheese, softened
- 1 (2.25-ounce) can sliced black olives
- 2 cups shredded cheddar cheese
- 1 tomato, diced
- 1/2 cup sliced green onion
- Tortilla chips
Directions
- Preheat oven to 350°F.
- In a medium bowl, combine the refried beans, sour cream, taco seasoning, and green chilies. Mix until well blended.
- Spread the bean mixture in an even layer in the bottom of a 9x13 inch baking dish.
- In a separate bowl, combine the cream cheese, olives, and 1 cup of the cheddar cheese. Spread the mixture in an even layer over the bean mixture.
- Sprinkle the remaining 1 cup of cheese over the top of the cream cheese layer.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Top with diced tomato and green onion.
- Serve with tortilla chips.
Interesting Facts
- This dip can be made ahead of time and refrigerated until ready to bake.
- It can also be made in a slow cooker and kept on the warm setting.
- This dip is also great with vegetables, such as bell peppers, carrots, and celery.
