Gluten Free Mexican Dip

Best Mexican dip

Comment: Again, thanks to Linda, we serve a great Mexican dip that could be a meal itself. There’s usually a lineup of party-goers with their Tostitos chips waiting their turn, and we always wonder if one dip was enough or should we have made more. Not wanting to ruin a good thing, we keep it at one but usually end up passing along the recipe for use another time/another place.
Prep time:
30 minutes

Ingredients:Homemade Mexican Dip
1  8 ounce can refried beans
1  4 ounce mild chili peppers, chopped
1  large onion, peeled and chopped
1  8 ounce package of cream cheese, softened
½ cup Mayonnaise
1 cup sour cream
1 jar mild salsa (hot if you prefer)
1 large ripe tomato, chopped
1 medium green pepper, cored and chopped
If you have a Mexican-style ornamental large dish, use that but if not, any large serving dish will do. Spread ingredients out in layers:
Layer 1: Mix together refried beans, chopped chili pepper and chopped onion and spread that out.
Layer 2: Mix together Cream cheese, sour cream and Mayo and spread that over Layer 1.
Layer 3: Spread salsa over Layer 2.
Layer 4: Mix together green pepper & tomato and spread that over Layer 3.
Layer 5: Spread cream cheese over Layer 4.  Refrigerate and take out 10-15 minutes before serving.

Condiments: Tostitos Chips