Vegan 7 Layer Bean Dip Recipes

VEGAN 7-LAYER BEAN DIP

Vegan 7-Layer Bean Dip image

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

Ingredients

1 15-ounce can vegetarian refried beans
1 1-ounce packet taco seasoning mix
1 cup vegan cashew sour cream*
1 cup chunky salsa (mild, medium, or spicy - your choice, excess liquid drained)
2 cups guacamole (store-bought or homemade)
3/4 cup diced yellow bell pepper
1/2 cup cherry tomatoes (halved)
1 2.25 oz. can sliced olives, drained
3-4 green onions (sliced (about 1/3 cup))
Tortilla chips for serving
Pie plate or shallow glass serving bowl (around 10 inches in diameter is ideal)
Offset spatula for easy spreading

Steps:

In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
Top with sour cream and spread evenly.
Top with salsa and spread the best you can.
Add guacamole. Same thing - spread right to the edges.
Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you're making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

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