Ingredients:

  • 16 oz refried beans
  • 10 oz Rotel Original Diced Tomatoes & Green Chilies, extremely well-drained
  • 2 tbsp taco seasoning
  • 8 oz softened cream cheese
  • 1 cup plain Greek yogurt
  • 1 tsp garlic powder
  • 2 cups fresh guacamole
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Roma tomatoes, seeded and diced
  • 0.5 cup sliced black olives, drained and dried
  • 0.25 cup fresh cilantro, chopped
  • 0.33 cup scallions, thinly sliced

Instructions:

  1. Drain the 10 oz Rotel Original Diced Tomatoes & Green Chilies in a fine mesh sieve for at least 10 minutes. Note: Squeeze them slightly to remove every drop of excess juice.
  2. Combine the 16 oz refried beans, the drained Rotel, and 2 tbsp taco seasoning in a bowl. Note: Mix until the spices are invisible and the beans are smooth.
  3. Spread the bean mixture into the bottom of a 9x13 dish until even and flat.
  4. Beat the 8 oz softened cream cheese with 1 tsp garlic powder until fluffy. Note: This takes about 2 minutes with a mixer.
  5. Fold in the 1 cup plain Greek yogurt until the mixture is velvety and uniform.
  6. Gently dollop the cheese mixture over the beans and spread carefully to the edges. Note: Use a light touch so you don't disturb the bean layer.
  7. Layer the 2 cups fresh guacamole over the cream cheese until the white layer is completely hidden.
  8. Sprinkle the 2 cups shredded sharp cheddar cheese evenly across the top.
  9. Scatter the 1 cup seeded Roma tomatoes, 0.5 cup dried black olives, and 0.33 cup scallions over the cheese.
  10. Chill for 30 minutes until the layers are firm and set. Sprinkle with cilantro just before serving.