Here's a really good one from Trader Joes:

Trader Joe’s Tortilla Chili Dip

1 jar TJ Vegetarian Chili
1 8 oz pkg. Phillidephia Cream Cheese
1 jar TJ Halapeno Lime Salsa
1 Pkg. shredded Mexican cheeses

1 bag Tortilla Chips

in 8x8 oven-proof serving/baking dish spread chili; top with cream cheese; top with salsa; top with shredded cheeses.

Bake in 350º oven for 15 to 20 minutes until hot and cheeses are melted.

Serve hot/warm with tortilla chips.

This is a recipe I used to make when we had large get togethers - very substantial. We called it "Super Nachos" but it is a layered, baked dip. Serve hot/warm.

1/2 lb. ground beef

1/2 lb. bulk hot Italian sausage

1 large onion, chopped

l large garlic clove, chopped

salt & chili spice to taste

2 cans refried beans

1 4oz can chopped green chilies

2-3 cups shredded cheddar cheese

3/4 c. taco sauce

Brown beef, sausage onion and garlic and season to taste. In a 9x 12 baking dish, spread the refried beans on the bottom, cover with the drained meat/onion mixture, layer green chiles, cheese and taco sauce. Bake uncovered at 400F for approx. 25 minutes.

Garnishes - sprinkle over top

1/4 c. chopped green onions

1 c. drained, sliced black olives

1 ripe avocado, chopped

1 c. sour cream (dollop over top)

sliced pickled jalapeños

Serve with sturdy taco chips for dipping. I don't recall keeping this warm because it was eaten over the course of perhaps an hour at our parties.

Thanks for your replies. The TJ idea sounds really easy. My family has members who are gluten free, dairy free, and egg free due to health reasons. I’ve been taste-testing several vegan “cream cheese” products and have found a couple that have a decent texture and taste. I bet any weird aftertaste due to some of the gums used to replicate the texture of cream cheese would be masked by the chili and salsa.

Seagrass, the hot/warm layered dip is exactly what was looking for. I can modify it to meet my family's dietary restrictions. I especially appreciate the heating instructions.

Shambo, the recipe I use is very similar to Seagrass' version, although I've never used Italian sausage, only ground beef with taco seasonings. I have my own "mix" because I don't like all the salt, but packaged stuff would work. I never used cream cheese either, although it might make a nice addition.

I spread the refried beans in the bottom of the pan, topped it with the taco seasoned meat and shredded cheese, bake until hot and the cheese melts, then add the shredded lettuce, tomatoes, chopped avocado, sour cream, whatever your family likes, serve with tortilla chips. Leftovers (yeah, right), can be rolled into a tortilla like a burrito and eaten like that, or spread on a tortilla, topped with scambled egg, rolled up and eaten as a breakfast burrito.

Here is the seasoning mix I use:

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Mix all ingredients together. Makes enough for two pounds of ground beef, but my family likes it mild, so you might need more.

Like Seagrass', mine sits out while people eat it, so it's at room temperature by the time it's consumed.

Have fun!

Annie

Thanks, Annie. I used a taco seasoning recipe similar to what you posted, but I think I’ll save yours for future reference.

I made Ann T’s Taco Beef recipe for one of the layers, and I’ve got a can of Amy’s low sodium refried beans for another layer. (I forgot to add my husband’s low sodium requirements and my son-in-law’s walnut allergy to the dietary restrictions.)

I used dairy free Tofutti sour cream mixed with the same brand’s cream cheese for another layer. The resulting mix doesn’t taste exactly like real sour cream/cream cheese, so I added some of that DIY taco seasoning to it.

Actually, I think the dip will be a big hit. I’m serving the shredded cheese separately so the non-dairy folks can have some. I’m also keeping the guacamole separate because I don’t want discolored avocado ruining the leftovers.