Ingredients
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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 |
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.