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 as shown in the photo.
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 avocado, 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 tomato, chopped
  • 2 medium uncooked scallions, sliced
  • 10 medium olives, black, sliced or chopped
  • 2 tbsp cilantro, 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.
  5. Serving Size: Yields about 1/4 cup of Layered Mexican Bean Dip per serving.