Spread refried beans into a 8x8 pan or a 2 quart casserole dish.
Mix sour cream and cream cheese with taco seasoning until well combined. Spread on top of beans.
If using cheese, sprinkle cheese over the cream cheese layer.
Bake at 350 for 20-25 minutes until cheese is melted, and dip is warmed through.
Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.
Lightened-Up Version: Feel free to use plain Greek yogurt in place of cream cheese and/or sour cream and omit the layer of shredded cheese. If using yogurt and omit the cheese, the calories per serving will be 80 calories and 0 grams fat. Taco Seasoning: Feel free to use homemade taco seasoning, a packet of taco seasoning, or simply use 1 teaspoon of paprika, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt. Cilantro: Feel free to omit if desired. Topping: Take a short-cut and top with prepared salsa.The serving size is about ¼ cup of the dip. Leftovers: Allow the dip to cool and refrigerate for up to 3 days.Make-Ahead Instructions: This dip can be prepared up to 48 hours in advance and the fresh topping can be assembled up to 24 hours in advance. Assemble the layered dip as directed, cover tightly, and refrigerate for up to 48 hours. Remove from the refrigerator, and bake at 350 F for 20-30 minutes until warmed through.