Amanda Formaro's video: Taco Dip

We are true taco fans here. So anything that combines the flavors in our favorite food is high on our list. This taco dip is perfect with tortilla chips and great for parties any time of the year. Print this recipe here https://amandascookin.com/taco-dip/ Ingredients 15 ounce can refried beans 8 ounces cream cheese softened 12 ounces sour cream 1 1/2 cups 1.25 ounce packet taco seasoning 16 ounces guacamole Toppings: 1 1/2 cups shredded cheddar 2 cups shredded iceberg lettuce 1 cup diced tomatoes 1/2 cup green onion 1/4 cup red or orange bell pepper 1/2 cup black olives 1 tbsp chopped cilantro Instructions Spread refried beans into the bottom of a 13x9 baking dish. Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning and beat again until creamy. Spread over the refried beans in the pan. Stir guacamole before adding to the pan to make is easier to spread. Drop by spoonfuls all over the cream cheese mixture, then carefully spread out to cover. Top with cheddar cheese, lettuce, tomatoes, green onion, bell pepper, and olives. Sprinkle lightly with cilantro and serve with tortilla chips. Notes We are using a red bell pepper in our taco dip, but honestly any bell pepper works great. We chose red silly for the color it adds! This is a versatile recipe and you can leave out whole layers (like if cousin Johnny is allergic to refried beans) or make substitutions or additions wherever you like!