Heather’s 7 Layer Mexican Dip

I shared this with a bride-to-be yesterday at her shower, and thought I'd post it as well -- it's a popular favorite among my friends, a breeze to make, and always gets rave reviews.
- 4 ounces cream cheese, softened (light is fine)
- 4 ounces sour cream (light is fine)
- 2 tbsp taco seasoning
- 1 can refried beans
- 1 jar salsa (mild, medium or hot)
- 1 cup shredded iceberg lettuce
- 1 cup shredded cheddar cheese
- 1 small can sliced olives
- 1 small can sliced jalapeno peppers (optional)

Combine cream cheese, sour cream and taco seasoning in a small bowl. Mix until well blended. Spread mixture evenly in bottom of dish. Spread refried beans over cream cheese. (I recommend using a rubber spatula or the back of a spoon.) Continue adding layers in the order suggested, finishing by sprinkling the top with scallions and then black olives (& jalapenos). Dip can be refrigerated for up to a day, but is best served at room temperature with tortilla chips.