Shannon’s “Not so Fat” Mexican Layer Dip Contributor: Shannon Pearson Serves:
Ingredients:
1˝ lbs. Ground Turkey 1 Packet Mexican Meat Seasoning 1 (16 ounce) can Fat Free Refried Beans Light or Fat Free Shredded Mexican Cheese (1 Packet or 4 cups)	1 (1 lb) Fat Free Sour Cream 1 Cup or more Guacamole 1 Cup or more Salsa ˝ Cup or more Chopped Tomatoes ˝ or more Chopped Green Onions
Cooking Instructions:
Keep in mind these are rough estimates you can use as little or as much as you think you need of each. Directions: 1) In a large skillet, brown ground turkey. Drain fat off by placing meat in a strainer and adding a few squirts lemon juice. After almost all the fat is gone, return meat to pan and continue with Taco Meat Seasoning directions on packet. After meat is finished, set aside to cool. 2) Spread the Fat-Free Refried Beans in bottom of one side of 9x13 inch glass pan. On the other side spread the ground turkey after it has cooled. I do this because some people do not like refried beans (me in particular) you can do all beans on the bottom layer if you like and all meat also! 3) Sprinkle cheese on top of this layer until it is mostly covered. 4) Sprinkle another layer of turkey over entire cheese layer. This way the bean people also get turkey and the non-bean people get more turkey! 5) Spread sour cream (very slowly this can be tricky so don’t get discouraged!) over ground turkey layer until covered as best you can. 6) Spread guacamole on top of sour cream layer. Remember guacamole is very fatty use as sparingly as possible. 7) Pour Salsa over guacamole layer and spread evenly. 8) Cover this Salsa layer with another layer of cheese. 9) Next, put chopped tomatoes on top of cheese--spread or sprinkle evenly. 10) Finally, add green onions as the last layer on top. You can store the dip in the fridge over night. It tastes best served at room temperature, so set it out ahead of time to serve. I used this dip for the superbowl and everyone told me they liked it.
Serving Suggestions:
Nutrition Facts: