Tex-Mex Taco Dip

Makes 24 Servings

Prep: 30 minutes
Bake: 25 minutes

175 Calories
9 grams Fat
10 grams Carbs
2 grams Sugar
3 grams Fiber
13 grams Protein

1 1/2 pounds ground raw turkey breast
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 (1 ounce) envelope reduced sodium taco seasoning mix
2 (8 ounce) packages reduced fat cream cheese, softened
2 (16 ounce) cans fat free refried beans
3 avocados, halved, seeded, peeled and mashed
2 tablespoons lemon juice
1/2 cup fat free sour cream
1/2 cup fat free mayonnaise
8 ounces reduced fat shredded cheddar cheese
1/2 cup chopped green onions
2 cups shredded fresh spinach
3 medium tomatoes, chopped
Assorted vegetable dippers and/or baked tortillas

In a large skillet cook ground turkey and jalapeno, if using, with half of the taco seasoning mix (about two tablespoons) until turkey is no longer pink. Remove from heat and set aside.

Meanwhile, spread cream cheese into the bottom of a 13x9x2 inch baking dish. Spread refried beans over cream cheese. Stir the lemon juice into the mashed avocado and spread over bean layer. In a small bowl stir together sour cream, mayonnaise and remaining taco seasoning mix. Spread this mixture over the avocado layer. Top with ground turkey mixture and then sprinkle top with cheese.

Bake, uncovered, in a 325 degree oven about 25 minutes or until heated through and cheese is evenly melted. Top with green onions, if desired, shredded spinach and chopped tomato. Serve with vegetable dippers and/or baked tortilla chips.