Jim and I went on a 23 mile bike ride today which means we also ate a late lunch when we got back. So - we kind of skipped dinner and snacked on some seven layer bean dip and strawberries with chocolate whipped cream while attending game night with some of our closest friends.
2 Cups (16 oz) Non-Fat Refried Beans
1 Packet Taco Seasoning
1 8 oz Package Nonfat Cream Cheese
1 Cup Nonfat Sour Cream
1 Jar Medium Salsa
1 Medium tomato
2 Cups Low Fat / Light Shredded Cheddar Cheese
1 Cup Lettuce
1 Can (2 oz) of Sliced Black Olives
1/3 Cup Frozen Sweet Corn
1/3 Cup Cilantro, Chopped
1/4 Cup Chopped Red Onions
1/4 Cup Chopped Bell Pepper
7 Green Onion Stems
Tortilla Chips or Celery for Dipping
In a bowl, stir the taco seasoning into the refried beans and spread along the bottom of a 9 x 13 glass baking dish. in another bow, whip the cream cheese and sour cream together until cream and spread on top of the beans.
Spread salsa on top and sprinkle tomato, red onions and bell pepper (if using). Top with cheddar cheese, lettuce and finally with black olives, corn, cilantro and green onions. Refrigerate for one hour prior to serving.