Ingredients:

  • 16 oz canned fat-free refried beans
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 large ripe Hass avocados, pitted and peeled
  • 1/4 cup fresh cilantro, minced
  • 1/2 tsp sea salt
  • 2 cloves garlic, grated
  • 8 oz Neufchâtel cream cheese, softened
  • 1 cup plain non-fat Greek yogurt
  • 2 tbsp low-sodium taco seasoning
  • 1.5 cups sharp shredded cheddar, reduced fat
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup sliced black olives, drained
  • 1/4 cup green onions, thinly sliced

Instructions:

  1. In a small mixing bowl, whisk together the fat-free refried beans, lime juice, cumin, and chili powder until smooth. Spread evenly into the bottom of a 23x33 cm dish to create a flat foundation.
  2. In a separate bowl, mash the avocados with the grated garlic, minced cilantro, and sea salt until mostly smooth. Spread the guacamole immediately over the bean layer, ensuring it covers the beans completely to minimize air exposure.
  3. Using a hand mixer, whip the softened Neufchâtel cream cheese, Greek yogurt, and taco seasoning until light and fluffy. Carefully spread this probiotic cream layer over the guacamole using an offset spatula.
  4. Top the dip with the shredded reduced-fat cheddar cheese, followed by the seeded diced tomatoes, sliced black olives, and green onions.
  5. Serve immediately or chill. The layering order acts as a moisture barrier to maintain texture for up to 24 hours.