Mexican Layered Bean Dip

• 15 oz can La Preferida Organic Refried Black Beans + 1/4 cup water
• 16 oz bottle La Preferida Avocado Tomatillo Salsa (Mild or Hot)
• 2 Tbls La Preferida Organic Taco Seasoning
• 1/4 cup greek yogurt or non-dairy yogurt
• 1 cup queso fresco (or non-dairy alternative), cubed – reserve 1/2 for topping
• 1 cup kale – washed, dried, and finely chopped
• 1/3 cup sliced black olives, drained
• 1/2 cup La Preferida Organic Pico de Gallo 
• Optional: 1/4 cup cilantro, chopped

Warm refried black beans in a large pan and add water to create a thinner consistency. Remove pan from heat and allow to cool (approx 15 mins). In a bowl, mix together Avocado Tomatillo Salsa, Taco Seasoning, and greek yogurt. Add kale and queso fresco and set aside. 

Spread the cooled beans evenly into a dish or container for the first layer. Follow with Avocado dip for the next layer. Take ½ cup of queso fresco and place over ⅓  section of the dish. Pour pico de gallo into the middle ⅓ section of the dish, followed by black olives on the last ⅓. Should resemble stripes of a flag.

Refrigerate for 20 minutes and add optional cilantro for garnish. 

NOTE: Refried Beans should be cooked in a pan, not a pot, so they will cool down more quickly.