1 can (16 ounces) fat free refried beans
1 package (1 ounce) taco seasoning mix
2 tablespoons water
1 1/2 cups light sour cream
1 can (2 ounces) sliced black olives
6 scallions, chopped
1/2 cup shredded cheddar cheese
3 to 4 cups shredded romaine lettuce
1/4 cup chopped fresh cilantro
1 1/2 cups seeded and diced tomato
1 avocado, diced
In medium bowl, mix refried beans, taco seasoning packet and water. Spread mixture in bottom of a pie plate or small to medium sized shallow dish. Carefully spread sour cream over the bean mixture. Top with remaining ingredients in the order listed. Serve right away with tortilla chips. If making ahead, you can layer the beans, sour cream, olives, scallions and cheese. Cover and refrigerate for up to 24 hours. Right before serving uncover and layer on the lettuce, cilantro, tomatoes, and avocado.
This is great served with my Crispy Baked Tortilla Chips for dipping! You can also make mini dips in clear plastic cups or small canning jars. That way everyone gets their own and can double dip all they like! For parties you can double or triple this recipe to make lots of individual dip cups or one large large casserole dish to feed a crowd.