My Aunt Michelle St. Clair brought this amazing Bean Dip to my bridal shower.  We still make it on occasion when we have guests over.  It has a great mix of flavors and usually by the end of the night the dish is empty.  The dip tastes best with any type of Corn Chip.  It can be used for a party or an appetizer to before a Mexican meal.

Bean Dip for Chips

• 2 cans Refried Beans
• 1/4 cup Onion (optional)
• 16 oz Sour Cream
• 1 bottle of Oretoga Taco Sauce
• 1 package finely Grated Cheese (Cheddar)

In a 9 x 13 pan layer the above, refried beans, then onion, then sour cream, the sauce, then cheese on top.  Refrigerate for at least two hours before serving with chips. Optional – you can add chopped peppers for additional color and flavor.