Layered Pinto Bean Dip

I am a sucker for all things "dip". I love dip. Love it! Anyway, I also have a weakness for almost anything in the mexican food genre. I came across this recipe recently, and while I haven't made it yet, I plan to soon. When I do, I will do my best to post pictures and let you know what I think!

Layered Pinto Bean Dip

Pinto Bean Layer:

2 cans (15oz each) pinto beans, rinsed, drained and divided
4 green onions, cut into 1-inch pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream

Corn-Cheese Layer

1 1/2 cups canned corn, drained
1 1/2 cups shredded jalapeno jack cheese
1/2 cup chopped red pepper
3 Tbls. chopped fresh cilantro
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp pepper

Top Layer:

1 1/4 cups dairy sour cream
tortilla chips

Preheat oven to 325 degrees. Place half of the beans, onions and lime juice in food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baing dish. Stir in remaining half of beans and sour cream. Spread evenly in bottoom of dish. For corn-cheese layer, combine all ingredients in a medium bowl; mix well. Spread over bean layer. For top layer, spread sour cream over corn cheese layer. Bake 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.

Makes 7 cups.