Seven Layer Bean Dip

So, unfortunately, I don't have anything from dinner to share with you all this evening. I probably won't tomorrow night either. I've been feeling a bit under the weather the past couple days (it's these damn faulty intestines of mine), so food is NOT a big priority of mine. Heath just made some Kraft Home-Style mac 'n' cheese for him and the boy while Mama laid in bed whining (btw, that new Home-Style mac 'n' cheese? Very good. I was able to get down a few bites). Anyway, we were SUPPOSED to attend a Hail & Farewell this evening (Ward Room function), but with my feeling like crap, I opted out. Heath decided to stay home to help me out...I'm glad he did, I've been useless all evening. This bean dip is what I was going to bring though, and since I had already bought all the stuff for it, I didn't want it to go to waste. I KNEW Heath would munch on it throughout the night, and he has. Even I managed to drag myself out of bed for some of it. It's VERY tasty. I realize this recipe has been around for like, ever, but I thought I'd share it anyway. Have a great weekend everyone!

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'Seven Layer Bean Dip'

Source: Betty Crocker

Ingredients

1 can (16 oz) refried beans

1 package (1 oz) taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) chopped green chiles

1 cup Thick 'n Chunky salsa (any variety)

2 cups shredded lettuce

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)

1 medium tomato, diced (3/4 cup)

Tortilla chips, if desired

Directions

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, mix cream cheese and chiles (you can microwave cream cheese for about 15 seconds to soften it up). Carefully spread over bean mixture. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.