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Seven-Layer Tex-Mex Dip

The following party-pleasing dip packs a lot of zip but is low in fat and calories by using fat-free refried beans and fat-free sour cream. Scoop some up with low-fat baked tortilla chips and enjoy a zesty, healthy treat.

1 (16-ounce) can fat-free refried beans
1/2 cup salsa
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or reduced-fat cheddar cheese
2 medium tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup sliced green onions
2 tablespoons chopped ripe olives

In a medium bowl, stir together the refried beans and salsa. Spread the bean mixture on a 9-inch platter or pie plate. Spread the sour cream ontop of the bean layer. Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top.

If desired, cover and refrigerate for up to 4 hours. Serve with baked tortilla chips.

Makes 16 servings.

Nutritional analysis per serving (dip only): calories 76; carbohydrates 13g; total fat 4g; cholesterol 5mg.

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