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Layered Mexican Bean Dip Recipe

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This recipe for Layered Mexican Bean Dip, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Friday, February 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. can - fat-free refried beans
3 medium - avocado, Haas, finely mashed
tsp. - table salt
1 tsp. - fresh lemon juice
1 c. - fat-free sour cream
2 T. - Old El Paso Fajita Seasoning Mix
c. - cheddar cheese, shredded
1 small - tomato, chopped
2 medium - scallions, sliced
10 medium - olives, black, sliced or chopped
2 T. - cilantro, freshly chopped

Directions:
Directions:
Spread beans evenly over bottom of a 9 x 13 glass baking dish or a medium-size glass bowl. Combine avocado, salt and lemon juice together in a small bowl. 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. Makes 16 servings.

Personal Notes:
Personal Notes:
Yields about cup per serving, 2 points each.

 

 

 

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