Mexican Dip - cooking recipe

Ingredients

16 oz. can refried beans, heated a little to spread easier
8 oz. cream cheese
7 oz. sour cream
7 oz. jar taco sauce
1 or 2 tomatoes, cored, seeded and diced
4 oz. can chopped green chilies, drained a little
1 bunch green onions, chopped
1 lb. Monterey Jack cheese, grated

Preparation

Mix cream cheese and sour cream together.
Layer the ingredients in order in a spring-form pan.
Refrigerate overnight and serve with Tostitos.