7 Layer Dip

Make the Bean Layer: In a medium bowl, combine the black beans and salsa verde. Add the bottom of a 9x9 or 1½-quart baking dish and spread evenly with a spatula. 

Make the Greek Yogurt Layer: In a medium bowl, combine the greek yogurt and taco seasoning. Gently spread evenly over the black bean layer.

Make the Avocado Layer: In a blender or using an immersion blender in a wide-mouth jar, combine the avocados, jalapeño slices and brine, lime juice, apple cider vinegar, salt, pepper and cumin. Blend until smooth. Spread evenly over the greek yogurt layer. 

For the Final Layers: Evenly distribute the pico de gallo over the avocado layer. Top with the lettuce, cheddar, and green onions. Garnish with tomato and cilantro if desired.

Cover and refrigerate until ready to serve. Serve with corn or tortilla chips.