Vegan Seven Layer Bean Dip
- The Healthy Pastry Chef
- Dec 27, 2017
- 2 min read
This 7 layer bean dip is really good. But incredibly simple! When you're in a pinch, this dip is great to whip up. Even chef's get in hurry and use the most simple ingredients to make a great dip or dish. This is great for football games, Mexican food, or just for whenever or whatever! Just grab a bag of tortilla chips and watch a good movie. There's no rules.
Vegan 7 layer bean dip
Ingredients
1 can vegan Refried Beans 16 oz (non fat Rosarita brand is what I used and it's vegan!)
1 small jar chunky salsa (mild, medium, or hot; is your choice) or homemade pico de gallo
1 recipe guacamole (see below)
1 small jar/can Pickled Jalapenos
1 Roma tomato, diced
2 sprigs green onions, chopped
1 small can black olives, sliced
Guacamole
4 ripe avocados
1/4 of white onion, diced
1 Roma tomato, diced
1/4 cup cilantro, chopped
juice from half of a lime
Garlic Salt & black pepper to taste
1. Place you avocado in a bowl, mash it with a fork and add the remaining ingredients. Stir until combined. Set aside.
Directions on the bean dip:
1. In a small glass rectangle baking dish. ( if you got a bigger dish; just double the ingredients)
Put your first layer of pinto beans on the bottom of the dish. Spread it out evenly with the back of your spoon. (I use the whole can.)
2. The next layer is the salsa or homemade salsa. Just enough to cover the top of the beans. It's about 1/4 - 1/2" thick.
3. The 3rd layer is the guacamole. I used the whole recipe and spread it across evenly.
4. The next layer is the sliced pickled jalapenos. You don't have to add this if its too spicy for you. This is optional. But it gives it good flavor!
5. The 5th layer is diced tomatoes. Spread them across evenly also.
6. The next layer is chopped green onions.
7. The last layer is sliced black olives. There's no exact amount, just enough to cover the top evenly.
Let it chill in the fridge for about an hour or so. Or over night. Enjoy with a tortilla chip and dip away!
Comments