Ingredients:

  • 16 oz canned refried beans, low-sodium
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 3 large ripe Hass avocados
  • 0.25 cup red onion, finely minced
  • 2 tbsp fresh cilantro, chopped
  • 1 whole lime, juiced
  • 0.5 tsp sea salt
  • 1 cup plain Greek yogurt
  • 4 oz Neufchâtel cheese, softened
  • 1 tbsp taco seasoning
  • 115g sharp cheddar cheese, shredded
  • 1 cup thick and chunky salsa, strained
  • 2.25 oz canned sliced black olives, drained
  • 0.5 cup Roma tomatoes, seeded and diced
  • 0.25 cup green onions, thinly sliced

Instructions:

  1. Whisk the 16 oz refried beans with 2 tbsp lime juice, 1 tsp cumin, and 0.5 tsp garlic powder in a bowl. Note: This thins the beans slightly so they don't break your chips.
  2. Spread the bean mixture into an even layer at the bottom of your dish until the surface is smooth and level.
  3. Mash the 3 avocados in a separate bowl with the minced red onion, cilantro, lime juice, and sea salt. Stop when the texture is chunky but spreadable.
  4. Layer the avocado mixture directly over the beans. Note: Press down gently to remove air pockets where oxidation can occur.
  5. Whip the 4 oz softened Neufchâtel cheese with 1 cup plain Greek yogurt and 1 tbsp taco seasoning. Listen for a light, airy sound as you whisk.
  6. Spoon the cream mixture over the avocado and spread it carefully to the edges. Note: This seals the avocado layer from the air.
  7. Drain the 1 cup of chunky salsa through a fine mesh sieve for 5 minutes. Note: This is the secret to preventing a watery dip.
  8. Scatter the 115g shredded sharp cheddar over the cream layer.
  9. Top with the strained salsa, 2.25 oz drained black olives, 0.5 cup diced Roma tomatoes, and 0.25 cup green onions. Observe the vibrant colors pop against the cheese.
  10. Chill for 30 minutes to let the flavors meld before serving.