Weight Watchers 2-Point Layered Mexican Bean Dip
Recipe: #3726
December 28, 2011
Categories: Cheese, Avocado, Appetizers, Mexican, Brunch, Mothers Day, Potluck, Low Fat, Vegetarian, Special Diet - Weight Watchers etc., more
"Top with diced green bell peppers, shredded lettuce and/or jalapeno peppers. Servings 16 -- 1/4-cup for each serving -- 2 points each. "
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (104.2 g)
- Calories 138.8
- Total Fat - 9 g
- Saturated Fat - 2 g
- Cholesterol - 21.3 mg
- Sodium - 110.8 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 3.2 g
- Sugars - 0.7 g
- Protein - 9.2 g
- Calcium - 59.1 mg
- Iron - 0.6 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spread beans evenly over bottom of a 13 x 9-inch glass baking dish. In a bowl combine avocado, salt and lemon juice, then spread the mixture over the beans. Top with sour cream. Sprinkle the fajita seasoning over sour cream layer.
Step 2
Next layer; remaining ingredients on top in order listed. Serve immediately or chill until ready to use.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose avocados that are ripe and soft to the touch for best results.
- For a spicier dip, use more jalapeno peppers or add other hot peppers.
- Substitute mashed sweet potatoes for the avocados. This substitution will add a sweet note to the dip and provide a source of vitamin A, which is important for healthy skin and eyes.
- Substitute plain Greek yogurt for the sour cream. This substitution will add a tangy flavor to the dip and provide an extra source of protein.
Veggie-Only Mexican Bean Dip Replace the refried beans with a can of your favorite vegetarian chili. Top with diced bell peppers, shredded lettuce, jalapeno peppers, tomatoes, scallions, and fresh cilantro. Omit the olives and cheese, and replace the sour cream with plain Greek yogurt.
Vegan Mexican Bean Dip Replace the refried beans with a can of vegan chili. Top with diced bell peppers, shredded lettuce, jalapeno peppers, tomatoes, scallions, and fresh cilantro. Omit the olives and cheese, and replace the sour cream with vegan sour cream or vegan cream cheese.
Mexican Rice - This classic Mexican side is the perfect accompaniment to the Mexican Bean Dip. It's light, fluffy, and subtly spiced with garlic, cumin, and chili powder. It adds a great texture and flavor to the dip, and it's a great way to add more veggies to your meal!
Guacamole: Guacamole is a classic Mexican dish that is the perfect accompaniment to the Mexican Bean Dip. It's creamy, flavorful, and packed with healthy fats from the avocado. It adds a great flavor and texture to the dip, and it's a great way to add more nutrition to the meal!
FAQ
Q: How many servings does this recipe make?
A: This recipe makes 16 servings, with 1/4-cup for each serving.
Q: What ingredients are needed for this recipe?
A: This recipe requires 1 cup of butter, 2 eggs, 1 cup of sugar, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of vanilla extract.
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Fun facts:
The avocado used in this recipe is native to Central and South America and was first cultivated by the Aztecs. It was then brought to Europe by Spanish explorers in the 16th century.
Old El Paso Fajita Seasoning Mix was created by celebrity chef and restaurateur Paul Prudhomme. He is known for his Cajun and Creole cuisine and his recipes have been featured in many cookbooks and magazines.