Vegan 7 Layer Dip
Servings: 5 to 6
Ingredients
Bean Layer
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 2 15oz cans pinto beans drained and rinsed
- ¼ cup water
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
Guacamole Layer
- 2 large avocados
- ¼ cup red onion small dice
- 1 tbsp cilantro chopped
- ½ tbsp freshly squeezed lime juice
- ¼ tsp salt
Sour Cream Layer
- ¾ cup plain unsweetened non-dairy yogurt
- 1½ tbsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- ½ tsp salt
Salsa Layer
- 4 roma tomatoes diced
- ¼ cup red onion diced
- 1 tbsp cilantro chopped
- ½ tbsp freshly squeezed lime juice
- ¼ tsp salt
Top Layers
- ½ cup vegan shredded cheddar cheese
- 1 roman tomato diced
- ¼ cup black olives sliced
- ¼ cup green onions thinly sliced
Instructions
- For the bean layer, heat oil in a pot over medium low heat. Add the garlic and cook until it starts to brown. Add the pinto beans and mash until smooth. Mix in the water and cook for 1 minute, stirring constantly, until it thickens. Turn off heat and stir in the salt and pepper. Taste test for seasoning adjustments. Let cool.
- For the guacamole layer, mash the avocados with a fork or masher until smooth. Mix in the onion, cilantro, lime juice, and salt. Taste test for seasoning adjustments.
- For the sour cream layer, mix all of the ingredients together.
- For the salsa layer, add all of the ingredients into a food processor. Blend until almost smooth, or until desired consistency. Taste test for seasoning adjustments.
Assemble
- Take a 7 cup round dish or 9x13 inch dish and evenly spread out the bean layer first, then the guacamole, then the sour cream, and then the salsa. Evenly sprinkle the vegan shredded cheese over the salsa, then the diced tomatoes, and lastly, the olives and green onions.
- Serve right away or cover with a lid or plastic wrap and refrigerate for at least an hour before serving. Dip can be made a day ahead and refrigerated overnight.