Layered Mexican Dip

Everyone has their own version of taco/7-layer/Mexican dip (see, everyone even has different names for it!). I threw this one together today to bring to pizza night with my girlies! The original recipe called for ground beef as well, but that is just too heavy for an appetizer before pizza! So I changed a couple of other things around and came up with this. No baking required either!

Layered Mexican Dip
from Colleen's kitchen
Makes a lot!

16 ounce can refried beans
2 cups sour cream, divided
half medium onion, diced
4 ounce can diced green chilis
4 ounces taco sauce
1/2 head iceberg lettuce, chopped
4 plum tomatoes or 3 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese

Combine refried beans and 1 cup sour cream; spread in the bottom of an 8 x 8 dish.

Combine onion, chilis, and taco sauce; spread over bean mixture.

Spread remaining 1 cup sour cream over onion mixture.

Top with layers of lettuce, tomatoes, and cheese. Chill for at least 4 hours before serving.

Serve with sturdy tortilla chips and enjoy!