Refried beans Cream cheese softened Sour cream divided Taco seasoning Container tomato salsa Shredded cheddar cheese Flour tortillas small Olive oil Salt & pepper to taste Black beans drained and rinsed Green onions chopped Cilantro chopped Cherry tomatoes halved
In a medium bowl, combine the cream cheese, the remainder of the cup of sour cream, and taco seasoning mix until smooth. Set aside.
In a baking dish, spread the canned refried beans into an even layer. Spread the cream cheese/sour cream mixture in the next layer over the beans.
In a baking dish, spread the canned refried beans into an even layer. Spread the cream cheese/sour cream mixture in the next layer over the beans.
Place your prepared dip into the oven and bake for 20-25 minutes, or until bubbly and the cheese is melted.
Cut about ½ an inch of the rounded sides off of the tortillas, leaving the rounded short edges intact. Slice the thin strips in half widthwise, to create headstone shapes.
Spread the tortilla pieces onto your prepared baking sheet, then drizzle with olive oil. Sprinkle with salt & pepper. Bake for 10-15 minutes, tossing every 4-5 minutes to allow the tortilla pieces to crisp up on all sides.
Allow the tortilla chips to cool. Then place your reserved sour cream in a piping bag fitted with a small round tip, and pipe “RIP” or epitaphs on one side of the tortilla chips.
Sprinkle the chopped green onions and cilantro, place the decorated tortilla chip headstones into the dip. Spoon little piles of black beans and cherry tomatoes in front of half of the headstones.
Serve hot or at room temperature with extra tortilla chips in a bowl alongside your dip.