Ingredients
1 (15-oz) can Refried black beans (low-sodium)
1 cup Plain non-fat Greek yogurt
1 cup Shredded reduced-fat cheddar cheese
1 cup Fresh chunky salsa (pico de gallo)
1 (15-oz) can Black beans, rinsed and drained
1 large Ripe avocado, diced
½ cup Sliced ripe olives
3 Green onions, thinly sliced
Instructions
1. Build Layer 1: Spread the refried black beans evenly across the bottom of your clear glass serving dish to create a smooth, level base.
2. Add Layer 2: Carefully spread the plain Greek yogurt over the bean layer.
3. Add Layer 3: Sprinkle the shredded cheddar cheese evenly over the yogurt.
4. Add Layer 4: Spoon the fresh chunky salsa over the cheese, spreading gently to cover the surface.
5. Add Layer 5: Sprinkle the rinsed, whole black beans over the salsa layer.
6. Add Layer 6: Distribute the diced avocado evenly over the bean layer.
7. Add Layer 7: Finish by scattering the sliced olives and green onions over the top.
8. Chill & Serve: Cover and refrigerate for at least 1 hour to allow the layers to set. Serve with baked tortilla chips, bell peppers, or cucumber rounds.
Notes
Pro-Tips:
• Drain and rinse canned beans thoroughly to remove excess sodium.
• If Greek yogurt seems too thick, stir in a teaspoon of lime juice to loosen it.
• Let the dip chill for at least 1 hour before serving for the cleanest cuts.
• To prevent avocado from browning, add it and the top garnishes just before serving.
Variations:
• Add a layer of seasoned, cooked ground turkey or shredded chicken for a protein boost.
• Mix ranch or taco seasoning into the Greek yogurt for a tangy twist.
• Use refried pinto beans or a mix of both types for different textures.
- Prep Time: 20
- Category: Easy Meals
- Method: Assembly
- Cuisine: Mexican-inspired
- Diet: Vegetarian