Start the dip with a layer of the canned refried black beans. Spread an even layer on the bottom of a platter.

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.

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.

Seed and dice three large tomatoes, and then spread them evenly across the avocado layer.

Next, top with the black olives.

The next layer is the low-fat shredded cheese.

Next, the green onion.

Finally, (optional) the fresh cilantro.

Serve right away. The avocado will start to brown after several hours.