Appetizer: Layered Bean Dip

Preheat your oven to 350.

In a 13x8 glass baking dish mix together:

2 16oz cans, nonfat spicy refried beans
1/2 cup chopped scallions (or chives)
1/4 cup pickled jalapeno slices, chopped
1 8oz container of reduced-fat sour cream
1 8oz package of reduced fat creme cheese1 tbsp lime juice
2 tsp lime zest
1/2 cup fresh salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Sprinkle 1 1/2 cup shredded Monterey Jack and Colby jack cheese (mixed) on top of the bean dip and place in the heated oven until the cheese has completely melted on top. Once the cheese has melted remove and let cool for about ten minutes. After ten minutes, spread a layer of cold sour creme on top. Then sprinkle 1/2 cup shredded colby jack cheese, 1 1/2 cups of chopped lettuce, 1 1/2 chopped medium red tomatoes, 1 avacado chopped, and 1/2 can sliced olives on top. Then sprinkle chopped cilantro on top and serve with your favorite tortilla chips.