Layered Mexican Bean Dip

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16 oz fat free canned refried beans
3 item(s) (medium) avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup(s) reduced-fat sour cream
2 Tbsp fajita seasoning mix
1/2 cup(s) Weight Watchers reduced fat Mexican style blend shredded cheese
1 small fresh tomato(es), chopped
2 medium uncooked scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, 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.


  • 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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