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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I rarely ever follow or copy a recipe exactly, but this one is pretty close to being just that...the biggest adjustment I made was replacing the lemon juice with a lime....this is the first time I've ever officially seen my pet peeve of using lemon in guacamole on paper...don't get me started but its just plain wrong and gross :) Anyways - I made this dish on SuperBowl Sunday as a healthy alternative and ate it as a topping to some chili the next day. Ingredients:
1 (15 ounce) can fat-free refried beans |
3 medium avocados, core removed and finely mashed |
1 large tomato, diced |
1 cup fat free sour cream |
1 teaspoon lime juice, fresh squeezed |
1/2 cup 2% shredded cheddar cheese |
2 tablespoons packaged fajita seasoning mix |
2 medium scallions, both green and white sliced |
2 tablespoons cilantro, freshly chopped |
10 medium black olives, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Warm beans in microwave (in a bowl) with about 2 teaspoons of water, just long enough to make spreadable. Season with some salt, pepper, and the fajita seasoning mix.
2. Combine mashed avocado, lime juice, and some salt and pepper in another bowl.
3. Layer beans, avocado, and sour cream in a bowl or casserole dish 2x each in order. Top with the tomato, cilantro, scallions, and olives.
4. Serve with slices of vegetables like cucumber, bell peppers, carrots, broccoli, cauliflower, etc. Or you can also serve with baked chips of your choice.
5. About 1/4 cup of dip = one serving. If you are a points counter, the dip works out to about 2 points per serving.
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