Ingredients:

  • 8 oz light cream cheese, softened
  • 1 cup plain non-fat Greek yogurt
  • 2 tbsp low-sodium taco seasoning
  • 1 tsp fresh lime juice
  • 16 oz fat-free refried beans
  • 1 cup chunky salsa
  • 2 cups shredded iceberg or romaine lettuce, finely diced
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup reduced-fat shredded cheddar cheese
  • 1/4 cup sliced black olives
  • 2 stalks green onions, thinly sliced

Instructions:

  1. In a medium mixing bowl, combine the softened light cream cheese, Greek yogurt, taco seasoning, and lime juice. Beat the mixture until it is completely smooth and holds a soft peak.
  2. Spread the refried beans evenly across the bottom of a 9x13 inch glass baking dish, pressing firmly to remove air pockets.
  3. Spoon the creamy Greek yogurt mixture over the beans, smoothing it to the edges to create a seamless seal.
  4. Pour the chunky salsa over the cream layer, spreading it gently so as not to disturb the layers beneath.
  5. Scatter the shredded lettuce across the salsa to create a crisp green bed.
  6. Top with diced Roma tomatoes, reduced-fat shredded cheddar cheese, sliced black olives, and sliced green onions.
  7. Refrigerate for 1 hour before serving to allow flavors to marry.