Add black beans, water and 3 tsp. of lime juice to food processor bowl and process until smooth. Mix Greek yogurt and spices in a separate bowl. Drain canned black olives and set aside. Chop remaining vegetables and set aside. Toss diced avocado with remaining teaspoon of lime juice and sea salt to taste. Spread bean dip across the bottom of 9 x 16 dish. Using a spatula, spread spicy yogurt carefully across the layer of bean dip. Sprinkle cheese on top of yogurt layer until thoroughly covered. Top with layer of tomatoes, then green onions, avocado and olives. Serve in or alongside of tortilla scoop chips or sliced mini peppers.
Spice level of this recipe is mild-medium. Spices may be adjusted to individual taste.