* 2 cups lettuce, finely chopped * 1 16 ounce can vegetarian baked beans * 2 medium tomatoes, chopped (about 1 cup) * 4 ounces shredded vegan cheese (1 cup) * 1/2 cup sour cream * 1/2 cup ranch dressing * 1/4 cup sliced green onions * bagel chips or tortilla chips for dipping
In an 8 to 9-inch shallow pie plate, layer lettuce, beans, tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese.
Sprinkle with green onion. Serve immediately or store covered in refrigerator up to 2 hours. Serve with bagel chips or tortilla chips.