Ingredients:

  • 16 oz refried beans
  • 1 tbsp lime juice
  • 1 cup plain Greek yogurt
  • 1 oz low-sodium taco seasoning mix
  • 1 cup guacamole
  • 1 cup chunky salsa, strained
  • 1.5 cups sharp cheddar cheese, finely shredded
  • 2 medium Roma tomatoes, seeded and diced
  • 2.25 oz sliced black olives, drained
  • 0.25 cup green onions, thinly sliced

Instructions:

  1. Place the 16 oz refried beans in a small bowl and stir in 1 tbsp of lime juice until the texture is smooth and pliable. Note: This prevents your chips from breaking when you dip.
  2. In another bowl, whisk together 1 cup of Greek yogurt and 1 oz of taco seasoning until the color is uniform and no streaks remain.
  3. Gently dollop the seasoned yogurt over the beans and spread it carefully to the edges until the beans are completely covered. Note: This acts as a barrier for the next layers.
  4. Spread the 1 cup of guacamole over the yogurt layer until you have a vibrant green middle.
  5. Pour the 1 cup of chunky salsa into a sieve over the sink and let it sit for 2 minutes. Spread the remaining solids over the guacamole.
  6. Sprinkle the 1.5 cups of finely shredded sharp cheddar cheese evenly over the salsa layer until it forms a golden blanket.
  7. Dice the 2 Roma tomatoes (ensuring you've removed the seeds) and scatter them over the cheese until the red pops against the yellow.
  8. Distribute the 2.25 oz of drained black olives and the 0.25 cup of sliced green onions across the top.
  9. Refrigerate for at least 30 minutes until the layers have firmed up slightly and flavors have mingled.