Layered Mexican Bean Dip
- Total Time
Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.
fat free canned refried beans16 oz
avocado3 item(s), medium, Hass, finely mashed
table salt¼ tsp
fresh lemon juice1 tsp
reduced-fat sour cream1 cup(s)
fajita seasoning mix2 Tbsp
WeightWatchers Natural reduced fat Mexican style blend shredded cheese½ cup(s)
fresh tomato(es)1 small, chopped
uncooked scallion(s)2 medium, sliced
olive(s)10 medium, black, sliced or chopped
cilantro2 Tbsp, fresh, chopped
- Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
- In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
- Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
- 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.