Skinny Taco Dip for Crowd (Print Version)

# Ingredients:

→ Base Layer

01 - 1 can (14 ounces) fat-free refried beans

→ Creamy Layer

02 - 2 cups (16 ounces) light sour cream or Greek yogurt
03 - 1 tablespoon ranch dressing mix

→ Vegetables

04 - 2 cups shredded iceberg or romaine lettuce
05 - 1 cup chopped tomatoes
06 - 2 green onions, chopped
07 - 1 avocado, peeled and cubed

→ Toppings

08 - 1 1/2 cups grated cheddar cheese
09 - 1 can (6 ounces) sliced black olives

# Instructions:

01 - Evenly spread the refried beans in the base of a 9 x 13 inch baking dish.
02 - In a bowl, combine the light sour cream or Greek yogurt with the ranch dressing mix. Spread this mixture over the beans in a smooth layer.
03 - Scatter the shredded lettuce evenly over the creamy layer.
04 - Top with grated cheddar cheese, then add chopped tomatoes, sliced black olives, and chopped green onions.
05 - Scatter cubed avocado over the top. Cover and refrigerate until ready to serve, up to 6 hours.
06 - Serve cold with salsa on the side, tortilla chips, or fresh cut vegetables for dipping.

# Notes:

01 - For optimal freshness, add avocado just before serving to prevent browning.

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