Mexican Layered Bean Dip

My friend and I made plans for a girls night in. We wanted to watch movies and eat junk food, but I wanted to make something as healthy as I could. I found this Layered Mexican Bean Dip on the WW app, but I didn’t follow it exactlyI wanted to use the ingredients we already had.

But if you follow the WW recipe, it serves 16 and is 4SP per serving on Blue.


  • Fat free refried beans (16 oz can)

  • Sharp cheddar cheese, 1/2 cup

  • Avocados (3 medium)

  • Table salt, 1/4 tsp

  • Lemon juice, 1 tsp

  • Reduced fat sour cream, 1 cup

  • Taco seasoning mix

  • Fresh tomatoes, chopped

  • Scallions, uncooked & sliced

  • Black olives, sliced (use 3/4 of 1 can)

  • Cilantro, fresh



Spread your refried beans evenly in your 9×13 inch pan (or you can use a medium sized bowl). We used only one can, but it was requested by my boyfriend that I add another can next time.


Next step is to combine the avocados, lemon juice, and salt in a bowl. You’ll want to smash & mix the avocados, lemon juice and salt as well as you can. Then spread it on top of the refried beans. After spreading the avocado mix on top of the refried beans, spread the sour cream on top and then sprinkle the taco seasoning (or fajita seasoning).

processed_20200530_143013.jpg processed_20200530_143730.jpg

Next, add your tomatoes. The WW recipe calls for 1 small tomato, but I used 4 or 5. Add your scallions (I used a pair of kitchen scissors to chop them), then add your black olives. I didn’t use the whole can of black olives, only 3/4 of the can. Add the cilantro then your cheese! And that’s it!


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