7 Layer Mexican Dip

• 16 oz fat-free canned refried beans
• 3 medium avocado, Hass, finely mashed
• 1/4 tsp table salt
• 1 tsp fresh lemon juice
• 1 cup(s) Daisy Light sour cream
• 2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
• 1/2 cup(s) Reduced Fat Shredded Mexican-Style Cheese
• 1 small tomato(es), chopped
• 2 medium scallion(s), sliced
• 10 medium olive(s), black, sliced or chopped
• 2 Tbsp cilantro, fresh, chopped

1. Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
2. In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
3. Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
4. 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.

Serving Size = 1/4 Cup per serving
Yields 16 Servings

Weight Watchers Points Value = 2 Points