Vegan Gluten Free Seven-Layer Bean Dip

Total time55 min

Prep time25 min

Cook time0 min

Layered dip perfection starts with a well-seasoned base of refried beans warmed up with cumin, chili powder, and a touch of salt, then topped with a chunky, fresh-lime guacamole spread edge to edge. Bright salsa and juicy diced Roma tomatoes bring acidity and color, while sliced black olives and green onions add briny bite and crunch throughout. A rest in the fridge lets every layer set into clean, distinct stripes that hold together beautifully when you scoop in. Cilantro on top adds an herby finish, and the whole thing gets scooped up with sturdy gluten free tortilla chips for a satisfying crunch in every bite. It's an easy make-ahead party dish, and it's a solid pick for a vegan spread — no last-minute assembly, just chill and serve.

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Ingredients

8 servings

Layer 1

1 can (16 oz) 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

3 ripe avocados
2 tbsp fresh lime juice
¼ tsp salt

Layer 3

1 cup sour cream

Layer 4

1 cup salsa

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

3 roma tomatoes, seeded and diced
3 green onions, thinly sliced (green tops only)
¼ cup fresh cilantro, roughly chopped (optional)

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 bean mixture in an even layer across the bottom of a 9x13-inch baking dish or large shallow serving dish.
2
In a separate bowl, mash the avocados with the lime juice and 1/4 tsp salt until mostly smooth with a few small chunks remaining. Spread the guacamole evenly over the bean layer, going all the way to the edges.

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