2 medium cucumbers (about 2 1/2 inches in diameter), peeled and sliced
2 cans (16 ounces each) fat-free refried beans
1/2 cup medium salsa
1/3 cup fat-free plain yogurt
3/4 teaspoon ground cumin
8 ounces Wisconsin Pepper Jack cheese, shredded, divided
Place cucumber slices in a medium bowl lined with a double layer of paper towels. Chill until ready to serve.
Meanwhile, in a large bowl, combine beans, salsa, yogurt, cumin and 1 1/2 cups Pepper Jack cheese until blended. Transfer mixture to a shallow 2 quart microwave-safe casserole; smooth to make an even layer. Sprinkle remaining cheese over the top. Microwave on High for 4 to 6 minutes, or until heated through. To serve, arrange cucumber slices around the edge of a large serving platter; place casserole in the center.