• 1 (16 oz.) can refried beans
• 1 cup sour cream
• 3 to 5 pickled jalapeno peppers seeded and rinsed
• shredded cheddar cheese
• sliced green onion
• tostada shells, broken

Blend together refried beans and sour cream.

Finely chop the jalapeno peppers; mix well with bean mixture.

Spoon into serving bowl; garnish with shredded cheddar cheese and sliced green onion, if desired.

Serve with broken tostada shells for dippers.

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