Place beans in a medium bowl and mash until mixture is semi-smooth. Stir in 1 T Chobani, garlic, 2 t lime juice, and ¼ t salt. Spread bean mixture into serving dish and set aside.
In a medium bowl mash avocados with remaining 1 c Chobani, jalapeño, cumin, remaining ¼ t salt and remaining 1 t lime juice.
Spread guacamole on top of beans and top with salsa. Cover and refrigerate at least 2 hours. Let dip sit out at room temperature for 15 minutes before serving with tortilla chips.