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I could easily eat this dip for dinner every night and be a happy girl.
1. Preheat oven to 400F.
2. Stir the refried beans and spread them in the bottom of a 9 by 5-inch loaf pan.
3. Stir together the cream cheese, yogurt, onion, cumin, chili powder, oregano, garlic powder, salt, pepper, and 2/3 of the shredded cheese (reserving 1/3 of the shredded cheese for topping). Spread the cheese mixture on top of the refried beans.
4. Spread the tomatoes on top of the cheese mixture, and then sprinkle the olives on top. Top with the reserved 1/3 of the shredded cheese.
5. Bake until bubbling in the center, about 20 minutes. If you want it more browned on top, run it under the broiler for a couple minutes at the end (if you do this, keep an eye on it because it will brown quickly under the broiler). Remove from oven.
6. Sprinkle the parsley on top; serve warm with tortilla chips for dipping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!