This is my variation on my Mom’s layered nacho dip. As a kid, it was always a favorite of mine at my Mom and Dad’s parties and still to this day, I ask Mom to make it for me when we are back home visiting. Except, I ask her to add my salsa recipe instead of the stuff in the jar!
1 can refried beans
1 1/2 tbsp taco seasoning
1, 8 oz block cream cheese
1 tbsp hot sauce
1 cup cream cheese
1 1/2 cups homemade salsa – try this easy restaurant style blender salsa
8 oz shredded mexican cheese
2 tbsp sliced olives
1/2 jalapeno, minced
1/2 roma tomato, finely diced
1/4 red onion, finely diced
cilantro, minced (optional)
In a medium bowl mix refried beans with taco seasoning. Spread into the bottom of a pie plate.
In another bowl, mix cream cheese, sour cream and hot sauce.
Spread over refried beans. Top cheese mixture with salsa.
Sprinkle over shredded cheese, making sure the entire pie plate is covered.
Top cheese with sliced olives, jalapenos, tomatoes, onion and cilantro (if you’re using it).
Chill for 30 minutes before eating. Serve with tortilla chips and enjoy.