Vegan Gluten Free 7 Layer Dip
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Learn more →Ingredients
8 servings
Layer 1
- 2 cans (16 oz each) refried beans
- 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 tipIf 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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