• 2 16 ounces cans pinto beans, no salt added
  • 2 large tomatoes, diced, divided
  • 1/4 cup fresh cilantro. chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 3 medium avocados
  • 1 1/2 tablespoon fresh lime juice
  • 1 1/2 cups plain greek yogurt
  • 4 ounces black olives, sliced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey jack cheese
  • 2 cups iceberg lettuce, finely shredded
  • 4 green onions, sliced


  1. Mash the pinto beans until fully smooth in a medium size bowl. Add 1/4 cup of the diced tomato, cilantro, cumin, chili powder, sea salt, garlic powder, and stir to combine.
  2. Mash together the avocados and lime juice in a separate bowl.
  3. To assemble the 7 layer dip, spread the bean mixture into the bottom of a large rimmed baking dish.
  4. Follow that layer with the avocado mash, then the plain greek yogurt layer, then the diced tomatoes layer, then the lettuce layer, then the cheese layer, then the last layer of sliced olives mixed with green onions.
  5. Serve with healthy tortilla chips.