Recipe Ingredients

Bean Layer

2 cans (16 oz each) lowfat refried black or pinto beans

1/4 cup chopped cilantro

2 Tbsp lime juice

1 Tbsp hot Mexican chili powder

1 tsp minced garlic 

3 large plum tomatoes, sliced

Middle Layer

1 1/2 cups thick and chunky salsa

1 cup (4 oz) shredded Mexican cheese blend

Guacamole Layer

4 ripe Hass avocados 

3 Tbsp lime juice

2 Tbsp minced red onion

2 large jalapeno chiles, seeded and minced

1 tsp salt

Web

1 cup reduced fat sour cream

Decoration: a clean plastic toy spider

Serve with: blue, yellow, red corn tortilla chips

Recipe Preparation

Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.

Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.

Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.

Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.

You can make 4 hours ahead, cover and refrigerate.