1-2-3 Mexican Dip - cooking recipe

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

Preparation

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.