1cuppico de gallo or salsastore-bought or homemade
⅓cupshredded Mexican cheese or crumbled queso fresco
1cupshredded romaine lettuce
½jalapeñodeseeded and chopped
¼cupdiced cherry tomatoes
¼cupchopped fresh cilantro
¼cupsliced black olivesoptional
tortilla chipsfor serving
Instructions
Mix yogurt with 2 teaspoons of taco seasoning in a small bowl.
Spread refried beans evenly into the bottle of a square (8 x 8) dish to create the first layer. Add seasoned yogurt on top and gently spread to create the second layer. Then add the guacamole and spread.
Scoop salsa with a slotted spoon. This step is optional, but it helps to remove extra liquid from the salsa.
Add pico de gallo on top of the guacamole and then add remaining ingredients in the order listed: shredded cheese, romaine lettuce, jalapeño pepper, cherry tomatoes, cilantro and black olives, if using.
Serve immediately or store in the fridge until ready. Serve with tortilla chips, crackers or fresh veggies for dipping. Best served the day you make it, but will keep in the fridge for 1-2 days.
Notes
Vegan option: Buy vegan refried beans and skip the cheese or use a vegan cheese.