Friday, October 19, 2012

Mexican Layered Dip ...

At our Weight Watchers meeting this week some committee members bought in some dips for our members to taste.  This was one assembled at the meeting in about 10 minutes.  It is an Annette Sym recipe and I am sure it will become a favourite over the summer.
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MEXICAN LAYERED DIP
Makes 16 servings as an appetizer
1 x 16oz can refried beans
1 x 10oz jar chunky tomato salsa (spicy hot or mild if you like)
1 tablespoon 30% less sodium taco seasoning
8oz mashed avocado
1 x 6oz tub non-fat natural yogurt
¼ cup shredded reduced-fat cheddar cheese
½ cup tomato diced
3 green spring onions sliced
⅓ cup bell peppers (capsicum) diced
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In a medium size mixing bowl combine refried beans and salsa together. Spread over the base of a 9" pie plate. Mix the taco seasoning with avocado and gently spread over top of bean mix. Spread yogurt over avocado then sprinkle tomato, bell peppers, green onion and cheese over top of yogurt. Refrigerate until required. Serve with rice crackers or reduced fat corn chips.
Dietitian’s tip: Refried beans are low in fat, high in fiber and have a low (GI) Glycemic Index.
Not suitable to be frozen.
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When everybody tasted it, they couldn't believe that is was low fat!  Give it a go!
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Brianna and Paige went back to the city today but Kirby is arriving tonight (talk about musical daughters!) for the weekend.  She has a 'summer Friday' (afternoon off) so thought she'd come home.
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Cheers - Joolz

1 comment:

  1. I have made that before Joolz and it is a favourite in our house.

    ReplyDelete

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