Superbowl Sunday is quickly approaching! Forget about football, it’s all about the food! This year, we are going to give you some healthier alternatives to munch on while you watch the Steelers (I had a blond moment, thanks for correcting me Allyson!) ;o) and Cardinals battle it out on the big screen.
|POINTS® Value: 2
Preparation Time: 18 min
|Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.|
|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) fat-free sour cream|
|2 tbsp Old El Paso Fajita Seasoning Mix, or other brand|
|1/2 cup(s) Weight Watchers 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|
- Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
- In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
- Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
- 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.
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Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (18,15, 11, 11 and 3 and 1!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.