Vegan 7-Layer Dip

Not one… not two… but SEVEN layers of dip! Who knew that dip could get even better as you add more layers? And, it’s vegan! You’ve got all the good stuff in it – protein, fibre and all the best flavours. Add a side of Sonora Tortillas and you’re set!

https://minimalistbaker.com/vegan-7-layer-dip/#wprm-recipe-container-35803

1 16-ounce can of Vegetarian Refried Beans

¾ cup Vegan Mexican Cheese Spread+ hot water (see instructions)

1 cup Guacamole

1 cup Salsa or Pico De Gallo

1 Bell PepperDiced

¼ cup Black Olives

1 Handful Fresh Cilantro

Guacamole

2 Ripe Avocados

1 Medium LimeJuiced

1 Pinch of Sea Salt

Pico De Gallo

¾ cup Cherry TomatoesDiced

¼ cup Red OnionDiced

¼ cup Fresh Cilantro

1 tbsp Lime Juice

1 Pinch each of Salt and Pepper

To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso – about 1/2 cup.

Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).

To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.

Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.

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Vegan 7-Layer Dip