Taco Dip

• 3 (16 ounce) cans vegetarian refried beans
•  1 (16 ounce) container sour cream
•  1 (1.25 ounce) package taco seasoning mix
•  1/2 cup salsa
• 1/2 head iceberg lettuce – rinsed, dried, and chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 3/4 cup chopped black olives 8 ounces shredded Cheddar cheese

Directions

1. Place the beans in the bottom of one 9×13 inch clear glass dish.
2. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.