Hot Layered Taco Dip

This crowd-pleasing recipe is a favorite of Redmond Life team member Wendy Malan. She describes it as an “impressive side dish to any meal.” Starting with a hearty base of refried black beans seasoned with Real Salt Organic Taco Seasoning, this dip layers on the richness with a zesty cream cheese mixture, green chilies, and a blend of fresh veggies. Enjoy it with pita or tortilla chips. “Or skip the meal and eat it with a spoon. That’s what I do,” raves Wendy, “It’s so good!” 

Ingredients:

• 1 can refried black beans
• 1 tsp. + 1 Tbsp. Real Salt Taco Seasoning, divided
• 1 Tbsp. lime juice
• 1 8 oz. cream cheese, softened
• 1 4 oz. can chopped green chilies, undrained
• 1 garlic clove, pressed
• 1/2 cup chopped red onion
• 1 can olives, divided (1/2 chopped, 1/2 sliced)
• 1 1/4 cups shredded cheddar cheese, divided
• 1-2 Tbsp. snipped fresh cilantro
• 1 avocado, sliced or chopped
• 1 Roma tomato, chopped

Instructions:

1. Preheat your oven to 400°F. Mix the refried beans with 1 tsp. taco seasoning. Spread the mixture over the bottom of a glass pie plate or an 8x8-inch pan.
2. In a bowl, combine cream cheese, lime juice, chilies, garlic, and 1 Tbsp. taco seasoning. Mix until somewhat smooth. Add the onion, chopped olives, and 1 cup of cheese. Mix well.
3. Spoon the cream cheese mixture over the bean layer. Bake for 20-25 minutes, until hot and bubbly.
4. Top the dip with the remaining cheese, sliced olives, avocado, tomatoes, and cilantro.
5. Serve hot with tortilla chips and enjoy!