Layered Mexican Bean Dip


Core Recipe
Servings | 16
Preparation Time | 18 min
Cooking Time | 0 min
Level of Difficulty | Easy

side dishes | This zesty dip is always a hit at summer barbecues and block parties. Jazz it up by tossing on diced bell peppers and shredded lettuce. Or get spicy by adding jalapeno slices.


16 oz fat-free canned refried beans
3 medium avocado, Haas, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), 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. Combine avocado, salt and lemon juice together in a small bowl. 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 per serving.








-- Edited by Colette at 17:25, 2006-01-06