Ingredients:

  • 1 (15 oz) can fat free refried beans
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 2 cups plain non fat Greek yogurt
  • 1 oz low sodium taco seasoning
  • 1.5 cups chunky guacamole
  • 1 cup chunky salsa, well drained
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup black olives, sliced
  • 1/4 cup green onions, finely chopped
  • 1/2 cup Roma tomatoes, seeded and diced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place your salsa in a fine mesh strainer over a bowl and let it sit for at least 10 minutes. Note: This prevents the dip from becoming watery later.
  2. Mix the refried beans with the cumin and chili powder in a small bowl.
  3. Spread the bean mixture into an even layer at the bottom of your dish. Cook 0 mins until the surface is smooth and flat.
  4. Whisk the Greek yogurt and taco seasoning together until the color is uniform.
  5. Carefully spread the seasoned yogurt over the beans, pushing it all the way to the edges.
  6. Spoon the guacamole over the yogurt layer and smooth it out gently.
  7. Spread the drained salsa over the guacamole. Watch for any liquid and pat dry with a paper towel if needed.
  8. Sprinkle the shredded cheddar evenly over the salsa layer.
  9. Scatter the olives, diced tomatoes, green onions, and cilantro over the cheese.
  10. Cover the dish and refrigerate for at least 30 minutes until the flavors have melded and the yogurt has firmed up.