Vegan 7 Layer Bean Dip Recipes
VEGAN 7-LAYER BEAN DIP
Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
- Top with sour cream and spread evenly.
- Top with salsa and spread the best you can.
- Add guacamole. Same thing - spread right to the edges.
- Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
- Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you're making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)
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- Beans: In a small mixing bowl, add refried beans and mash well, add cumin, chipotle powder and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low until warmed through before assembly.
- To make this simple guacamole, slice avocado lengthwise, twist the two halves to open, and remove the seed. Squeeze out the flesh (or scoop it out with a spoon) and place in a medium bowl with the juice of 1 lime and salt. Mash well, and season to taste with salt.
- Assemble: To layer the bean dip, using a shallow dish of choice (pie dish, baking dish, or bowl), start with a layer of beans, spreading to the edges. Next, repeat with a layer of guacamole, sour cream, and salsa. Next, add the corn, tomatoes, green onion, and olives. Top with cilantro.
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- cashew sour cream. Layer 2 is sour cream – but NOT store bought vegan sour cream. Now sure you can do that, but that’s not healthy and has lots of added oils.
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