Layered Barbecue Bean Dip

• 2 cups finely chopped lettuce
• 1 can (16 oz) Barbecue-style baked beans
• 1 cup chopped plum tomatoes, about 2 medium tomatoes
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup peppercorn ranch salad dressing
• 5 slices bacon, cooked until crisp, crumbled
• 1/4 cup sliced green onion
• tortilla chips for dipping

Preparation:

In a 9-inch pie plate, layer shredded lettuce, beans, chopped tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve bean dip immediately or store covered in refrigerator for up to 2 hours. Serve with tortilla chips or assorted chips or crackers.
Makes 8 servings.

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