Southwestern Layered Dip

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 1 16oz can vegetarian refried beans
• 4 Tbsp chopped fresh cilantro
• 11oz mexican corn in a can with red and green peppers, drained
• 8oz sour cream
• 1 1-oz package taco seasoning mix
• 1/2 cup shredded taco cheese
• tortilla chips

In the bottom of a 9-inch deep-dish pie pan, spread refried beans. Sprinkle three tablespoons of the cilantro over beans. Spoon corn evenly over cilantro. In a small bowl mix sour cream and taco seasoning mix. Spread over corn. Sprinkle with cheese and remaining one tablespoon cilantro. Serve with tortilla chips.

Verdict: Thumbs up! I have bought similar dips at the store that I liked, and this was super easy to put together! The biggest flaw is that it did not taste very good leftover for some reason!

What I did differently: I left out the cilantro because I was making it for Bible study and I knew there would be people who don't like cilantro.