1-2-3 Mexican Dip

A southwestern dip sure to please the masses. It can even be made 1 day in advanced and refrigerated.

• Ready In: 25 mins
• Serves: 10-12

Ingredients

• 16  ounces  refried beans
• 1 1⁄2 cups  medium salsa
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 3⁄4 teaspoon dried oregano
• 3⁄4 cup sour cream
• 1⁄2 cup mayonnaise
• 1⁄4 cup  finely chopped red onion
• 1⁄3 cup  chopped fresh cilantro
• 1  teaspoon onion powder
• 1  small red bell pepper, seeded, deribbed, and chopped
• 1  cup  grated extra-sharp cheddar cheese
• 1  fresh jalapeno chile, cut into rounds (about 20)
•  tortilla chips, for serving

Directions

1. 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.
2. Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.
3. 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.