Green and Gold Layered Bean Dip
1 can (16 ounces) refried beans
1 teaspoon garlic powder
2 cups sour cream
1 1/2 to 2 cups thick and chunky green salsa
3 to 4 cups shredded lettuce
1 1/2 to 2 cups shredded cheddar, Monterey Jack or Mexican blend cheese
3 to 4 scallions, chopped
2 to 4 fresh jalapeno peppers, chopped or sliced (optional)
Mix the beans with garlic powder. Spread on the bottom of a pie plate or small casserole dish. Next spread sour cream over beans. Top with green salsa, shredded lettuce, cheese, scallions and jalapeno pepper. Refrigerate until ready to serve. Serve with tortilla chips.
You can also make mini dips in clear plastic cups or small canning jars. That way everyone gets their own and can double dip all they like! For parties you can double or triple this recipe to make lots of individual dip cups or one large casserole dish to feed a crowd.