"A southwestern dip sure to please the masses. It can even be made 1 day in advanced and refrigerated."
1 1/2 cups
finely chopped red onion
chopped fresh cilantro
red bell pepper, seeded, deribbed, and chopped
grated extra-sharp cheddar cheese
fresh jalapeno chile, cut into rounds
( about 20)
tortilla chips, for serving
Combine the refried beans, 1/4 cup of the salsa, the chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 1/4-inch glass baking dish.
Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.
Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.