1-2-3 Mexican Dip

• 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

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.

beans, salsa, chili powder, ground cumin, oregano, sour cream, mayonnaise, red onion, fresh cilantro, onion powder, red bell pepper, cheddar cheese, jalapeno chile, tortilla chips

Taken from www.food.com/recipe/1-2-3-mexican-dip-301700 (may not work)