Plant-Based Mexican 7-Layer Dip
This homemade Mexican 7-Layer Dip is perfect when you don’t want to cook anything too intense. It’s always a favorite at parties and usually the first dish to disappear.
Yield: 8 servings
Ingredients
Ingredients
Beans
- 1 (15-oz) can fat-free refried beans
- 1 (15-oz) can pinto beans, drained and rinsed
Vegan Cheese
- 1–2 cups Brand New Vegan Cheese Sauce
Guacamole
- 2 large avocados
- 2 cloves garlic, minced
- 3 green onions, chopped
- 1–2 Tbsp lime juice
- Cilantro, to taste
- Salt, to taste
Pico de Gallo
- 3 ripe tomatoes, diced
- ¼ white onion, minced
- 1 (4-oz) can roasted green chiles
- Cilantro, to taste
- 1–2 Tbsp lime juice
- Salt, to taste
Garnishes
- Shredded lettuce
- Black olives, sliced
- Cilantro
Instructions
Instructions
- 1. Prepare cheese sauce and set aside.
- 2. Warm the beans in a small saucepan until bubbly.
- 3. Prepare guacamole by mashing avocados, garlic, green onions, lime juice, and cilantro together.
- 4. Prepare pico de gallo by mixing tomatoes, onion, green chiles, cilantro, and lime juice together.
- 5. Spread bean mixture in a glass casserole dish.
- 6. Layer on the cheese, followed by the guacamole, and then the pico de gallo.
- 7. Top with shredded lettuce, black olives, and cilantro.
- 8. Refrigerate or enjoy immediately.
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