Layered Pinto Bean Dip

For the pinto bean layer:
two 15-ounce cans pinto beans, rinsed and drained
4 green onions, cut into 1-inch pieces
4 teaspoons fresh lime juice
1/4 cup dairy sour cream

For the corn-cheese layer:
1 1/2 cups cooked or canned corn, well-drained
1 1/2 cups (6 ounces) shredded jalapeno Jack cheese
1/2 cup shopped red pepper
3 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon camin
1/8 teaspoon pepper

For the top layer:
1 1/4 cups dairy sour cream
tortilla chips

Preheat oven to 325 degrees. Place half the beans, onions and lime juice in work bowl of food processor or blender, cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish.

For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups.