Southern Love in Your Tummy: Cold Mexican Layered Dip

I was inspired to post this recipe after reading Mexican Cream Cheese Dip recipe by Kristy M. - a hot dip recipe that sounds really yummy.  I have always made a cold version that is really good, and I thought I would post this variation as well.  Enjoy!

Cold Mexican Layered Dip

1 can refried beans

8 ounces softened cream cheese

8 ounces sour cream

1 package taco seasoning mix (reserve 1 teaspoon for refried beans if they are not seasoned)

approx. 1/3 recipe Fresh Style Salsa (it is easy and so good - you'll never used jarred salsa again)

2 cups shredded Mexican blend cheese or cheese of your preference

3 tablespoons chopped fresh cilantro (or to taste)

12 pitted black olives, sliced (or one small can of sliced black olives - again, to taste)

In a 13 x 9 casserole dish, decorative platter, or other large serving dish, spread refried beans in an even layer (if the beans are unseasoned, mix in 1 teaspoon of seasoning first).  TIP: if the beans are stiff and hard to spread, heat them for 45 seconds in the microwave and then spread them.  In a medium bowl, combine cream cheese (softened), sour cream, and taco seasoning.  Evenly spread this mixture on top of refried beans.  Next, layer about 1/3 of the fresh salsa, to taste.  Now layer the shredded cheese and sprinkle the cilantro and sliced olives to finish it all off.  Serve cold with tortilla or Fritos Scoops, and serve the additional salsa on the side for those who just want to enjoy the fresh goodness of homemade salsa!  This is better if made at least 30 minutes prior to serving - if you can control yourself that long!

As always, there are no calories or fat in my recipes, if made as directed! ;-P  You'll definitely agree, this is some southern love in your tummy, even if it is mexican food!  Ya'll come back for more great recipes in my series, Southern Love in Your Tummy.