So, this post is a long time in coming...I made this in July!! Before Katie got married, I helped put together a Bachelorette shower for her. It was fun but I was running around like a chicken with my head cut off making the food. We had cake balls, muffaletta rolls, spinach salad, and this yummy Mexican layered dip.
1 can (or two depending on how thick you want the layer or how big your plate is) fat free, refried beans
8-10 oz Greek yogurt
tomatoes, chopped (probably 2-3)
green onions, sliced (3-4)
black olives, chopped (1 small can)
cheddar cheese, shredded (use what you want - 1/2-1cup)
Get a large rimmed plate or a pie plate. Open the beans and place them on the bottom of the plate.