Kat Can Cook

0 In a small saucepan over medium-low heat, warm the refried beans with the cumin, chiles, ¼ teaspoon of salt and ⅛ teaspoon of pepper.  Mix together in the pan, and when warm to the touch, remove from the heat and then let cool while you proceed.
1 In a medium bowl, whisk together the yogurt and packet of taco seasoning.
2 In a separate small bowl, mash avocados with the ¼ cup cilantro, lime juice and a pinch of salt and pepper to taste.
3 Spread cooled refried beans all over the bottom of a shallow serving dish or pie plate.
4 Top with the shredded cheese, then yogurt, then avocado mash.
5 Finally, add the diced grape tomatoes, green onion, and additional cilantro.
6 Serve with tortilla chips right away or cover and refrigerate until ready to serve.
7 This dip is best enjoyed the day it is made.