| 1 | can | refried beans |
| 1⁄2 | can | diced green chilies |
| ground cumin (to taste) | ||
| 5 3⁄10 | oz | Stonyfield Organic Plain Greek Yogurt |
| 2 | medium avocados (mashed) | |
| 1 | c | medium salsa |
| 1 | c | shredded colby and Monterey Jack cheese blend |
| 1⁄4 | c | red onion (chopped) |
| 1 | bag | tortilla chips (for dipping) |
Spoon refried beans into a pan over medium low heat. Add 1/2 can of diced green chilies and season with ground cumin, stirring until heated through.
Spread the beans in the bottom of a serving platter or 9 x 9 inch glass dish. Carefully spread the yogurt over the beans, then cover with a layer of mashed avocado.
Spread the salsa over the avocado with the back of a spoon, then sprinkle with cheese and chopped red onion.
