Points

Layered Mexican Bean Dip

Total Time: 18 min

Prep: 18 min

Cook: 0 min

Serves: 16

Easy

Always a hit at parties, this easy-to-make dip is open to a variety of interpretations. It is also great topped with diced bell peppers, corn kernels, and shredded lettuce. Or, spread mild or hot canned diced green chiles over the beans, or sprinkle with jalapeño slices for extra heat. You can layer the ingredients in the order listed in the instructions, or you can make two sets of layers. Two layers work best in a smaller, deeper bowl. And be sure to use a clear bowl so friends and family can see all those layers!

Ingredients

16 oz fat-free canned refried beans
½ cup WW Reduced fat shredded Mexican style blend cheese
3 avocados, medium, Hass, finely mashed
¼ tsp table salt
1 tsp fresh lemon juice
1 cup reduced-fat sour cream
2 tbsp fajita seasoning mix
1 small fresh tomatoes, chopped
2 medium uncooked scallions, sliced
10 medium olives, black, sliced or chopped
2 tbsp cilantro, fresh, chopped

Instructions

Spread the beans evenly over the bottom of a 9- x 13-inch glass baking dish or a medium-sized glass bowl.
In a small bowl, combine the avocado, salt, and lemon juice. Spread the avocado mixture over the beans; top with the sour cream.
Sprinkle the fajita seasoning over the sour cream layer. Next, layer the remaining ingredients on top in the order listed.
Serve immediately with chips or jicama slices and other fresh vegetables for dipping, or chill until ready to use.
Serving Size: About 1/4 cup of dip.

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﻿Layered Mexican Bean Dip

Ingredients

Instructions

Layered Mexican Bean Dip