I find it impossible that I haven't shared this recipe yet. This is one of my all-time favorites! Dan and I make this 7-layer dip a handful of times every year, and for various occasions. One being Cinco de Mayo! We plan to celebrate the holiday tomorrow night with our skydiving friends, Dan in his beer holster, me in my chili pepper earrings and the boys in their sombreros. Happy Cinco de Mayo, everyone! (I will try to get a picture of all of us in our festive attire.)
I spent literally years perfecting this recipe, and let me tell you...it is PERFECT! Please trust me on this. Prepare it exactly as it is, and you will not be disappointed. Your guests will adore you, I promise!
In a medium bowl, combine:
16-oz. can refried beans
1 heaping tablespoon taco seasoning (I use Ortego Chipotle-flavored seasoning)
Mix well. Spread mixture evenly onto the bottom of a 9x13 pan.
In another medium bowl, combine:
10 oz. sour cream
8-oz. package cream cheese, softened
Mix well. Spread mixture over the bean mixture in the pan.
1 bunch green onions, thinly sliced
16-oz. jar salsa
2 medium tomatoes, chopped
1/2 of a head of iceberg lettuce, coarsely chopped
2 cups cheddar cheese, shredded
Refrigerate until ready to serve. Serve with chips. Enjoy the fiesta!