2 cups (16oz can) nonfat refried beans (preferably homemade)
1 packet taco seasoning (reduced sodium)
1 (8oz) package nonfat cream cheese
1 cup (8oz) nonfat sour cream
1 (16oz) jar salsa (Green Mountain Gringo is a personal favorite)
1 medium ripe tomato, chopped
2 cups (8oz package) nonfat shredded cheddar cheese
1 cup lettuce or cabbage, shredded
1 (2oz) can of sliced black olives
1/3 cup frozen sweet corn
1/3 cup cilantro, chopped
1/4 cup chopped red onions (optional)
1/4 cup chopped bell pepper (optional)
7 green onion stems, chopped (optional)
Tortilla Chips or celery sticks, for dipping

Instructions:

1. In a bowl, stir the taco seasoning into the refried beans and spread along the bottom of a 9×13 glass baking dish. In another bowl, whip the cream cheese and sour cream together until creamy and spread on top of the beans.

2. Spread salsa on top and sprinkle tomato, red onions and bell pepper (if using). Top with cheddar cheese, then the lettuce/cabbage, and finally with black olives, corn, cilantro and green onions, if using. Dollop with extra sour cream if desired. Refrigerate for 1 hour before serving