Mexican vegan 7 Layer Dip is a quick and easy centerpiece everyone will want to gather around! Served with your favorite tortilla chips, it’s perfect for sporting events, movie night or casual entertaining!
Beans: In a small mixing bowl, add refried beans and mash well, add cumin, chipotle powder and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low until warmed through before assembly.
Guacamole: To make this simple guacamole, slice avocado lengthwise, twist the two halves to open, and remove the seed. Squeeze out the flesh (or scoop it out with a spoon) and place in a medium bowl with the juice of 1 lime and salt. Mash well, and season to taste with salt.
Assemble: To layer the bean dip, using a shallow dish of choice (pie dish, baking dish, or bowl), start with a layer of beans, spreading to the edges. Next, repeat with a layer of guacamole, sour cream, and salsa. Next, add the corn, tomatoes, green onion, and olives. Top with cilantro.
Serve: Pair with your favorite tortilla chips.
Serves 8 – 10
Store: Leftovers can be stored in the refrigerator for 2 – 3 days in a covered container.
Add a light layer of shredded lettuce for added freshness.
Recipe has been changed, you find the original recipe at: 7 Layer Dip
Nutritional values are estimates only. See our full nutrition disclosure here.