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Mexican Layered Dip


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
20 servings, approximately ½ cup each
1 can (15 ounces) fat-free refried beans1 can (15 ounces) black beans
1 can (10 ounces) diced tomatoes with green chilies, drained
1 ripe avocado, peeled and coarsely chopped
2 tomatoes, chopped
2 teaspoons lime juice
1 cup fat-free sour cream
½ cup fat-free mayonnaise
1 package (1.25 ounce) taco seasoning mix
2 cups shredded light Mexican cheese (4.5g fat per ¼ cup)
½ cup finely chopped green pepper
1 bunch green onions, chopped
1 jalapeno, finely chopped
1 jar (2 ounces) pimientos, drained
1. In a mixing bowl combine beans and diced tomatoes. Spread mixture into a 12-inch round platter.
2. Combine avocado, tomatoes and lime juice in a small bowl. Spread over bean mixture.
3. Combine sour cream, mayonnaise and taco seasoning, spread over avocado mixture. Sprinkle with cheese.
4. Garnish with green pepper, onion, jalapeno and pimientos. Cover and chill 1-2 hours before serving.
Nutrition Facts:
90 calories, 9.6g carbohydrate, 5.4g protein, 3.5g fat, 1.4g saturated fat, 5mg cholesterol, 2g dietary fiber, 421mg sodium
Adapted recipe by Rachel Cly, RD, LD - Email questions to:
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