Touchdown Taco Dip

This is a recipe that I got years ago at a kitchen 'party'.  It is absolutely delish and really easy...I think you will agree.

Touchdown Taco Dip

2 16 oz. cans refried beans, vegetarian
2 8 oz. packages cream cheese, room temperature
3 T taco seasoning (or one taco seasoning packet)
2 cloves garlic, minced
2 cans Rotel, drained
2 small cans sliced black olives
1/2 yellow onion, chopped small
dried cilantro
shredded cheese (I like the 'mexican style' pre-shredded)

Spread beans in the bottom of a 9 x 13 baking stone.  In a bowl, mix together cream cheese, garlic and taco seasoning - spread evenly over beans.  Next, sprinkle onions, olives and tomatoes evenly, then add cheese (as much as you like). Finish with the cilantro, again, to your taste.

Bake at 350 degrees for 20 - 30 minutes.  Serve warm with tortilla chips.