Layered Tex-Mex Dip

1. 1 can (1 lb 15 oz.) fat-free refried beans
2. 1/2 cup fat-free sour cream
3. 1 3/4 cups medium-spicy salsa
4. 2-4 tablespoons drained, sliced pickled jalapeno peppers
5. 1 1/2 cups shredded sharp cheddar cheese
6. 1/2 cup sliced scallions

Heat oven to 400 degrees F. Spread refried beans evenly in shallow 2-wt baking dish, or 9-inch deep-dish pie plate. Spread sourcream evenly over beans, tiop with 1 1/2 cups salsa, jalapeno peppers and cheese. Top with dollops of remaing salsa. Cover dish with foil. Bake 25 minutes, remove foil, bake 5 minutes, until cheese melts and bubbles. Sprinkle with scallions.