1/2cupsliced green onions (about 2 green onions, more or less to taste)
1cupgrape tomatoes, quartered
tortilla chips for serving
Spread whipped cream cheese in the bottom of a 9x13 casserole dish or serving platter in an even layer. In a bowl, stir together refried beans and salsa until evenly combined. Spread the bean mixture evenly on top of the cream cheese.
In another bowl, stir together sour cream, mayonnaise, and taco seasoning until combined. Spread carefully over the bean layer.
Sprinkle cheese on top of the sour cream and mayo mixture in an even layer.
Sprinkle lettuce on top of cheese, and then top with green onions and tomatoes.
Serve with tortilla chips. Serving size: 1/4 cup. Nutrition information does not include chips.
I recommend salsa from a jar rather than fresh, refrigerated salsa which typically have more liquid and can make this dip separate or get watery.
Use regular full-fat or reduced fat sour cream, not fat free which is too watery and can make the dip separate or get runny.
Make-Ahead Tip: Just make the cream cheese, bean, sour cream and mayo, and cheese layers. Cover tightly and refrigerate up to 4 days ahead. Add the fresh ingredients (lettuce, green onions, and tomatoes) right before serving.
I like to use my homemade taco seasoning but you could use a packet. I only use two tablespoons of my homemade seasoning but if you buy a packet, especially if it’s mild, you can probably use the entire package.