Layered Mexican Bean Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1/4 c. diced green chilies
1 (6 oz.) container frozen avocado guacamole, thawed
1/2 c. thick and chunky salsa
2 Tbsp. reduced fat sour cream
1/2 c. shredded reduced fat Cheddar cheese
1 box Triscuit wafers

Preparation

Mix refried beans and chilies; spread on a 12-inch serving plate to within 3 inches of edge.
Layer guacamole, salsa, sour cream and cheese over bean mixture.
Garnish with tomato, olives and scallions, if desired.
Serve as a dip with Triscuit wafers.