Seven Layer Dip

8 Servings = 2 POINTS

1 16 oz can pinto beans, drained and rinsed
1/8 tsp hot pepper sauce
2 Tbsp water
1 medium tomato, chopped
1/2 medium green pepper, seeded and chopped
1 cup fat-free sour cream
1 cup salsa
3/4 cup Kraft Free Shredded Cheddar Cheese,
   or other fat-free cheddar
10 medium olives, pitted and chopped
4 medium scallions, optional 

In blender puree beans, pepper sauce and
2 tablespoons water.
Transfer to a 12-inch serving plate. Spread in a thin
layer on the platter, leaving a 1-inch border.
Top the bean mixture evenly with chopped tomato
and green pepper. Leave a 1-inch border.
Top the pepper layer with sour cream, salsa and 
cheese.  Sprinkle with olives. 
Garnish with scallions, if desired.