Mexican Layer Dip - Low Fat or Vegan

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Low Fat Mexican Layer Dip

This is a popular "Snacky Dinner" at our house. And, last time I took it to a potluck, it disappeared before I could blink!

But, the real beauty of it? It takes minutes to prepare, and can be tailored to fit your dining preferences.

I use my homemade, Healthy (Fat Free) Refried Beans. They taste SO much better than the canned variety. I usually make a big batch, and keep them on hand in my freezer in meal-sized containers.

Here's the Recipe:

In your desired casserole dish, layer your ingredients, be careful as you spread the Sour Cream, put several spoons full evenly distributed over the top, then blend the little mounds together, so as not to mix the Salsa into the  Sour Cream by accident. I use the following:

Low Fat Mexican Layer Dip
Refried Beans (I use 2-3 cups in a 2 quart casserole dish)
Salsa (I use a purchased "medium" heat, and use a thin layer - like applying pizza sauce to pizza)
Sour Cream (I use Fat Free - about a cup)
Shredded Cheddar (again, I use Fat Free)
Diced Tomatoes
Sliced Black Olives (optional, of course)

But, when we make it Vegan, here's the plan:

Vegan Mexical Layer Dip

Vegan Mexican Layer Dip
Refried Beans (I use 2-3 cups in a 2 quart casserole dish)
Salsa (I use a purchased "medium" heat, and use a thin layer - like applying pizza sauce to pizza)
Finely Shredded Lettuce
Diced Tomatoes
Sliced Black Olives (optional, of course)

No matter which recipe I make, I serve it with Baked Tortilla Chips (I like Tostitos Brand). If we're at home, I also serve some Flour Tortillas & Lettuce, so we can make our own Burritos, too : )

If you'd like other Vegan and Vegetarian Mexican food ideas, check out these:
Mexican Meals for a Week

OR, for Chicken or Steak Fajitas:
Fajitas

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