2jalapeño peppersdiced (or 1 bell pepper if you don't want it spicy)
Instructions
In a large bowl, add cream cheese and taco seasoning. Mix together with a hand-held mixer until well combined.
Spread the refried beans onto a large platter or 9x9 baking dish.
Top with a layer of cream cheese followed by salsa, shredded cheese, shredded lettuces, tomatoes and jalapenos.
Serve immediately or refrigerate until ready to serve.
Notes
Taco dip can be made up to 3 days ahead of time. If making more than 4 hours ahead of time, I recommend leaving off the shredded lettuce, tomatoes and jalapenos until you're ready to serve so the lettuce doesn't get soggy.