Fish Free Gluten Free 7 Layer Dip

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

8 servings

Layer 1

2 cans (16 oz each) refried beans
Amy's Organic Vegetarian Traditional Refried Beans, 15.4 oz Amy's Light in Sodium Vegetarian Organic Traditional Refried Beans, 15.4 oz Full Circle Organic Vegetarian Fat Free Refried Beans 15 Oz Can Food Club Mexican Style Fat Free Refried Beans 16 Oz Can Giant Food Fat Free Vegetarian Refried Beans, 16 oz
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1 tsp ground cumin
½ tsp chili powder
¼ tsp salt

Layer 2

1 cup sour cream
½ tsp garlic powder
½ tsp onion powder

Layer 3

3 ripe avocados
2 tbsp fresh lime juice
¼ tsp salt

Layer 4

1 cup fresh salsa or pico de gallo

Layer 5

1 ½ cups shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

Layer 6

1 can (2.25 oz) sliced black olives, drained

Layer 7

4 green onions, thinly sliced

For serving

gluten free tortilla chips, for serving

Instructions

1
In a medium bowl, stir together the refried beans, cumin, 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 baking dish or large shallow serving dish.
2
In a small bowl, stir together the sour cream, garlic powder, and onion powder until smooth. Spread the sour cream mixture evenly over the bean layer, leaving a thin border so the layers stay visible from the side.

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