7-Layer Taco Dip

Wow!  This was a hit at our 4th of July pitch-in at work---there was nothing left!  I wanted something simple to make that didn't need to be heated up...something I could just pull out of the fridge and serve when it was time to eat.  I could've made a meal out of this taco dip---so yummy!  Served it with regular and Baked tortilla scoops.


INGREDIENTS:

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans (used a lower fat version...1.5g fat/serving)
• 1 (8 ounce) package cream cheese, softened (used reduced-fat)
• 1 (16 ounce) container sour cream (used reduced-fat)
• 1 (16 ounce) jar salsa (used mild)
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained (only used a 2.5oz can)
• 2 cups shredded Cheddar cheese

DIRECTIONS:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.