Seven Layer Dip - WW Style

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A low fat alternativ to the popular, but high-calorie Mexican bean dip. Make it spicier by sprinkling the top with a minced jalapeno pepper and serve it with baked corn chips.

I get requests for this over and again from all of the folks who normally would eat the high calorie version.

Calories 89 per serving
Fat 1 G
Fiber 2 G

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  • 8

Ingredients

  • 1 - 16 oz can pinto beans, rinsed and drained
  • Several drops hot red pepper sauce, or to taste
  • 1 tomato, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 cup salsa
  • 1 cup nonfat sour cream
  • 3/4 cup shredded nonfat cheddar cheese
  • 4 scallions, thinly sliced
  • 10 pitted small black olives, sliced

Preparation

Step 1

1. In a blender or food processor, puree the beans, pepper sauce and 2 TBSPs water. Transfer to a 12 inch serving platter; spread in a thin layer on the platter.

2. Leaving a 1 inch border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1 inch border, top the tomato layer evenly with the sour cream and cheese. sprinkle with the scallions and olives.

Servings 1 point.

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