Vegan Gluten Free Seven-Layer Bean Dip
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Learn more →Ingredients
8 servings
Layer 1
- 1 can (16 oz) refried beans
- 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 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
- 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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