This crowd-pleasing dip stacks seasoned refried beans, creamy mashed avocado, and a tangy, cumin-spiked sour cream layer into one irresistible dish. Fresh pico de gallo adds brightness, while briny black olives and sliced jalapeños bring salt and heat to every scoop. A scatter of green onions on top finishes it with color and a little bite before it chills into perfectly set layers. Pull it straight from the fridge, grab a bag of tortilla chips, and dig in — it's an easy make-ahead party dish that comes together with zero fuss. Every layer here is plant-based and vegetarian-friendly, making this a solid pick for potlucks, game day, or any spread where you want something colorful and craveable on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a mixing bowl, stir together the refried beans, cumin, garlic powder, chili powder, and 1/4 tsp salt until evenly combined. Spread the seasoned beans in an even layer across the bottom of a 9x13-inch dish.
In a separate bowl, mash the avocados with a fork or potato masher until mostly smooth with a few small chunks remaining. Stir in 2 tbsp lime juice and 1/4 tsp salt. Spread the guacamole evenly over the bean layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
