1     can (15 ounces) fat-free,
          refried beans
    1     cup salsa
    2     cups plain Greek yogurt
    1     tablespoon cumin
    1     tablespoon smoked paprika
    1     teaspoon salt, divided
    1/4     teaspoon cayenne (optional)
    2     avocados
    1/2     cup cilantro, minced, divided
    1     teaspoon garlic powder
    1     lime, juice only
    1/2     cup scallions, minced
    2     Roma tomatoes, seeded and
          diced
    1/4     cup black olives, sliced
        tortilla chips

    In small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter.
    In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.
    In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.
    Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips.
Source: United Dairy Industry of Michigan