Vegetarian

Mexican Layer Dip V2 takes 10 minutes to prepare.

Mexican Layer Dip V2 takes several minutes to cook.

Mexican Layer Dip V2 makes 8 servings.

The ingredients for Mexican Layer Dip V2 are:

Layer 1:
1 can fat free refried beans

Layer 2:
2 avocados
1 T lime juice
1 tsp hot sauce

Layer 3:
1.5 cups salsa (I used my Corn and Pinto Salsa)

Layer 4:
1 cup light sour cream
2 green onions
1/4 cup colby jack cheese
1/4 cup mozzarella cheese

Here is how you make Mexican Layer Dip V2:

For Layer 1, in a bowl with clear sides first add the refried beans and spread them in an even layer to the sides.For Layer 2, in a blender/food processor add the avocado (peeled, seeded) the lime juice and hot sauce (I like jalepeno because it's green and that helps the avocado retain it's color - if you use a red hot sauce it will "muddy" the color. Also, you MUST use lime (or lemon) juice or the avocado will turn brown like apples do when exposed to air)Blend until smooth and then add that layer to the bowl, spreading evenly to the sides.For Layer 3, add your salsa and spread evenly to the sides - try to distribute the "chunks" of chunky salsa evenly.For Layer 4, carefully top the salsa layer with sour cream. Add little dollops around the bowl and spread them to meet each other so that the sour cream stays white. Make sure to meet the edges of the bowl!Next top the sour cream with mozzarella cheese, then colby jack cheese and finally the green onions.Serve or chill, but only keep it a few days if it doesn't get eaten right away (sour cream tends to separate)You can dip chips or veggies to this or make it into taco-topping on top of your preferred meat. As the recipe is it is vegetarian, but not vegan. Simply leave out the dairy products to make it vegan, or use an appropriate substitute. Makes 8 generous servings. Number of Servings: 8Recipe submitted by SparkPeople user ABSTRACTBUG.

The nutritional information for Mexican Layer Dip V2 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.1

• Total Fat: 10.5 g
• Cholesterol: 15.3 mg
• Sodium: 453.4 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 7.2 g
• Protein: 8.6 g