4

Layered Mexican Bean Dip

Total Time
18 min
Prep
18 min
Cook
0 min
Serves
16
Difficulty
Easy
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.
Ingredients

fat free canned refried beans

16 oz

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

avocado

3 item(s), medium, Hass, finely mashed

table salt

¼ tsp

fresh lemon juice

1 tsp

reduced-fat sour cream

1 cup(s)

fajita seasoning mix

2 Tbsp

fresh tomato(es)

1 small, chopped

uncooked scallion(s)

2 medium, sliced

olive(s)

10 medium, black, sliced or chopped

cilantro

2 Tbsp, fresh, chopped

Instructions

  1. Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
  2. In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
  3. Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
  4. Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.
Notes
You can layer the ingredients in the order listed in the instructions, or you can make two sets of layers as in the photo above.

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