Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell.
Drain tomatoes, and pat dry with paper towels; spoon over bean mixture. Sprinkle with cheeses.
Bake at 450° for 10 to 12 minutes or until cheese melts.
NOTE: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses.