- one 16-ounce can refried beans
- 1/2 cup tomato salsa
- 1 cup guacamole
- 1/3 cup nonfat greek-style yogurt
- 1/3 cup shredded jack or cheddar cheese
- 2 tablespoon chopped black olives
- 2 tablespoon chopped green olives
- In a 10- or 12-inch square platter, layer, in order: beans, olives, yogurt, salsa, cheese, and guacamole. Garnish with reserved olives, salsa, and cheese.