INGREDIENTS: 1 16-ounce can nonfat refried beans 1 9-ounce can bean dip 2 7-ounce packages classic or spicy guacamole (or one of each) 1 16-ounce container light sour cream or plain Greek yogurt ¾ of a package taco seasoning ¼ teaspoon ground cumin 1 small can sliced black olives, drained 3 green onions, finely chopped 1 large tomato, diced 1 cup shredded cheddar cheese

Directions: Mix refried beans and bean dip; spread onto the bottom of a 13x9-inch pan. Mix sour cream or yogurt with taco seasoning and cumin. Spread on top of the beans in the pan. Spread guacamole on top and then add olives, green onions, and diced tomato. Top with shredded cheese. Serve with your favorite chips. Recipe from Wholly Guacamole. *See more recipes in our dips, sauces and spreads collection