For the Seven Layer Dip: In a serving dish, spread the refried beans evenly into a layer. In a small bowl, combine half the greek yogurt with the taco seasoning and mix until taco seasoning is evenly dispersed. Spread the taco seasoned layer over the refried beans layer. In another small bowl, combine the remaining greek yogurt with the avocados and using a potato masher or the back of a fork break down the avocados. Alternately, add the greek yogurt and avocados into a food processor and pulse until completely combined. Pour the layer onto the taco seasoning layer. Add the cheese blend, diced tomato, black olives, and scallions on as the 4th, 5th, 6th, and 7th layers in that order. Cool in the refrigerator for at least 30 minutes for best flavor or serve immediately. The dip will remain fresh for up to 5 days in an airtight container in the refrigerator.

To make the tortilla chips: Preheat a saucepan with a few inches of oil. Let the oil heat up to 370 degrees F. Fry quartered tortilla a few pieces at a time for just a 2 -3 minutes. Let the tortillas brown slightly before removing with a slotted spoon. Remove them onto a plate lined with paper towel. Season lightly with sea salt. Serve immediately. Keep any leftover tortillas in an airtight container at room temperature.