7 Layer Dip

1 (16 oz.) Can Fat Free Refried Beans
2 Tablespoons Taco Seasoning Mix
1 Cup Light Sour Cream
1 Cup Chunky Salsa
1 Cup Shredded Lettuce
1/4 Cup Green Onions, sliced
1 Cup Chopped Tomatoes
2 oz. Ripe Sliced Olives

Lightly spray the bottom of an 8 or 9-inch baking dish with non-stick cooking spray. You can also make this on a small platter or any decorative dish if taking it to a party. In a small bowl, combine the refried beans and taco seasoning. Spread evenly into the bottom of the dish. Next spread a layer of sour cream, followed by the salsa, lettuce, onions and tomatoes. Top with olives. Cover and refrigerate for at least 3 hours. Serve with baked tortilla chips (or regular if you’d like) for additional points. Note: I like to take additional shredded lettuce, place it on my plate, then add a serving of the 7 layer dip on top along with a couple of slightly crushed tortilla chips for a low point taco salad. It keeps me from mindlessly eating a million tortilla chips and it’s more filling.

Serves: 12 (approx. 1/3 cup + 2 Tablespoons)
Per Serving: Per Serving: 73 Calories; 1g Fat (11.9% calories from fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 403mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)