For the Homemade Refried Beans 

• 1 Tbsp. olive oil 
• ½ cup chopped white onion 
• 2 cloves garlic, minced 
• ½ tsp. chili powder
• ¼ tsp. ground cumin
• 2 cans (15 ounces each) pinto beans (rinsed) 
• ½ cup water
• 2 Tbsp. chopped cilantro
• 1 Tbsp. lime juice

For the Dip 

• 15 ounces of homemade refried beans 
• 2 cups guacamole 
• 2 cups plain greek yogurt 
• 1 packet taco seasoning, low sodium 
• 1/2 cup low fat mexican cheese 
• 1 cup diced tomatoes

For Homemade Refried Beans:

1. In a medium saucepan, warm olive oil to a simmer. Add onions and cook until they are soft and translucent. 
2. Add garlic, chili powder and cumin.Stir and cook for about a minute. Stir in drained beans. Cover and cook for 5 minutes.
3. Reduce heat to low and mash th beans with a potato masher. Stir and cook for 3 more minutes. 
4. Remove from heat and transfer into a mixing bowl. Stir in cilantro and lime juice.

For the Taco DIp: 

1. Spread homemade refried beans on the bottom of a 9x9 inch pan. 
2. In a medium mixing bowl combine yogurt and taco seasoning. Spread on top of refried beans.
3. Add remaining layers:

• homemade guacamole 
• shredded lettuce 
• tomatoes 
• onion 
• cilantro