Labor Day Weekend Snack: Cheesy Bean Dip

Happy Labor Day Weekend!

My Sunday so far has been a great day. This morning Adam, Harley, and I took Adam’s dad hiking at one of my usual spots in Mission Trails Park, Kwaay Paay Summit (which I’ve talked about before here). I haven’t gone hiking lately because Harley gets worn out easily in the summer heat. She did a pretty good job today, except for her constant efforts to find a shady spot to chill on the way down the summit. Here are a few picture attempts of my little family and me:

Clearly Harley wasn’t in the mood to pose for photos.

After our hike, we spent a few hours in the gorgeous sunshine relaxing on the beach in La Jolla.

It’s definitely been a nice day so far! 🙂

One of the eats we’ve enjoyed this weekend is this Mexican-style layer dip:

Perfect with some whole grain tortilla chips, this dip is perfect to bring to a party or throw together for some hungry people as an appetizer.

Cheesy Bean Dip 

Serves 8

• 1 16-oz can of refried beans
• 2 c [light] sour cream
• 1 packet of taco seasoning
• 1.5 avocados
• 1 TBSP lime juice
• 1/2 c diced mild green chiles, drained
• 3 Roma tomatoes, chopped
• 2 c [reduced fat] cheddar cheese, shredded
• salt & pepper

Preheat oven to 350.

In an 8×11 glass baking dish, spread the beans on the bottom.

Place avocado in a bowl, and mash with the lime juice. Sprinkle with salt and pepper, then add on top of the beans.

Mix the sour cream and taco seasoning together, and layer on top of the avocado.

Spread the green chiles on top of the sour cream mix, then add the chopped tomatoes. Lastly, spread the cheese evenly over top.

Bake until cheese is melted and bubbly, around 15 minutes.

Per serving: 250 calories, 13 g fat, 14 g protein, 22 g carbs

Now we are off to my favorite restaurant in Coronado for an Italian dinner on the bay. Later friends!