Baked Refried Bean Dip

A delicious dip that can be reheated the next day if you have any leftovers.

Baked Refried Bean Dip

4-6 tomatoes, seeded and chopped
1 (16 oz.) can fat free refried beans
2 cups shredded cheddar or colby jack cheese, divided
3/4 cup fat free plain yogurt 'or' low fat sour cream
1 tsp. lemon juice
1 tsp. chili powder
tortilla chips

Preheat oven to 350* F. Layer the chopped tomatoes in the bottom of a 13x9 baking dish. Set aside. In a large bwol, combine the refried beans, 1 cup shredded cheese, plain yogurt (or sour cream), lemon juice and chili powder. Mix well. Spread the bean mixture evenly over top of tomatoes in the baking dish. Sprinkle the remaining cheese over top. Bake @ 350* F for 20-25 minutes until the cheese is melted and it's heated through. Serve hot with tortilla chips.