Layered Mexican Bean Dip - Superbowl Treat!

Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat. 

Prep time: 18 min

Cook time: 0 min

  Serves: 16

 

 

 Ingredients

	16 oz fat-free canned refried beans
	3 medium avocados, Hass, finely mashed
	1/4 tsp table salt
	1 tsp fresh lemon juice
	1 cup reduced-fat sour cream
	2 Tbsp fajita seasoning mix
	1/2 cup  reduced fat Mexican style blend shredded cheese
	1 small fresh tomato, chopped
	2 medium uncooked scallions, sliced
	10 medium olives, black, sliced or chopped
	2 Tbsp cilantro, fresh, chopped

  Instructions

• 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.

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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