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Start the dip with a layer of the canned refried black beans. Spread an even layer on the bottom of a platter.
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In a medium bowl, mix together the Greek yogurt and taco seasoning. Use a rubber spatula to spread an even layer on top of the bean layer.
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Next, remove the pit and skin from three avocados. Spoon the flesh into a medium mixing bowl. Add the lime juice, salt, and pepper to the avocado. Use a fork to mash the avocado until smooth. Then spread that layer, using a rubber spatula, evenly over the taco layer.
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Seed and dice three large tomatoes, and then spread them evenly across the avocado layer.
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Next, top with the black olives.
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The next layer is the low-fat shredded cheese.
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Next, the green onion.
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Finally, (optional) the fresh cilantro.
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Serve right away. The avocado will start to brown after several hours.