Skinny 5-Layer Mexican Dip

Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook II)
Yield: 5 cups

A lower fat version of the popular 5-Layer Dip that is often found at gatherings, especially as warmer weather arrives. (Nov 2010)

1 (15oz) can fat-free refried beans

1/2 cup mild salsa

1/2 ripe avocado, mashed

1/2 cup plain non-fat yogurt (Greek is more like sour cream)

2 cups shredded lettuce

1/2 cup chopped tomatoes

1 ounce reduced-fat sharp Cheddar cheese, shredded 

In a small bowl, mix together beans and salsa. In a separate bowl, blend together avocado and yogurt. In a shallow serving dish, layer ingredients beginning with bean mixture; top with avocado sauce, then cover with lettuce, tomato and cheese.