Ingredients:

  • 2 cups (450g) low-sodium refried beans
  • 2 cups (500g) mashed ripe avocado
  • 1 cup (245g) plain low-fat Greek yogurt
  • 4 oz (115g) softened light cream cheese
  • 1 tbsp (3g) low-sodium taco seasoning
  • 1 cup (115g) shredded Mexican-style blend cheese
  • 1/2 cup (75g) diced Roma tomatoes
  • 1/4 cup (40g) sliced black olives
  • 2 tbsp (10g) chopped green onions
  • 1/4 cup (60g) plain low-fat Greek yogurt

Instructions:

  1. Spread the refried beans evenly across the bottom of a 9-inch glass pie dish or shallow serving bowl using an offset spatula, pressing firmly to remove air pockets.
  2. Gently smooth the mashed avocado over the bean layer, ensuring it reaches the edges of the dish to create a distinct green border.
  3. Whip together the 1 cup of Greek yogurt, softened light cream cheese, and taco seasoning until the mixture is smooth.
  4. Spread the seasoned yogurt mixture evenly over the avocado layer.
  5. Evenly distribute the shredded Mexican-style blend cheese, diced Roma tomatoes, sliced black olives, and chopped green onions across the top.
  6. Transfer the reserved 1/4 cup of Greek yogurt into a piping bag. Starting from the center, pipe a straight vertical line from top to bottom, then an 'X' through the center, and pipe concentric curved arches connecting the straight lines.
  7. Use a toothpick to drag the yogurt from the center outward toward the edges to create the signature spiderweb effect.