1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon plus 1 teaspoon taco seasoning mix
2 tablespoons fat-free sour cream
1 ripe avocado
1 tablespoon lime juice
1 tablespoon fat-free mayonnaise
1/4 teaspoon Worcestershire sauce
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) package surimi seafood, crab or lobster flavor, flake style
3 tablespoons sliced black olives
1/2 small tomato, seeded and chopped
1/4 cup whole kernel corn
1/2 cup shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped green onion tops


1. Mash beans with a fork until almost smooth; stir in taco seasoning mix and sour cream. Spread in an 8-inch circle on a serving platter; set aside.
2. Coarsely chop avocado into a bowl; add lime juice, mayonnaise, Worcestershire, chili powder and garlic powder. Mash with a fork until mixed well, but not quite smooth. Spread over bean mixture. Shred surimi seafood with fingers; sprinkle over avocado layer. Layer remaining ingredients in the order listed. Cover and refrigerate until ready to serve, up to 2 hours.
3. Let stand at room temperature about 15 minutes before serving. Serve with tortilla chips.

This is a great start to a Mexican buffet. Prepare it early in the day and remove from the refrigerator before your guests arrive.

Mexican Seafood Dip
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