Plant-Based Deliciousness

Vegan 7-Layer Dip

Vegan 7-Layer Dip

So, football season is upon us, apparently, which really only means one thing to me – game day food – and we all know you can’t go wrong with the classics, right?

Here, the ever popular layer dip gets upgraded to vegan status with seven tasty layers of savory taco-spiced refried beans, an easy homemade guacamole, vegan sour cream, crisp lettuce, fresh tomatoes, black olives, and green onions.

Set it all out with a big bowl of tortilla chips and dig in… Now it’s a party!

Vegan 7-Layer Dip

Ingredients

  • 2 - 15-ounce cans vegan refried pinto beans
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 6 large avocados
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoons sea salt
  • 3 cups vegan sour cream
  • 2 cups shredded lettuce
  • 2 cups tomatoes, diced
  • 2 cups black olives, sliced
  • ½ cup green onions, sliced

Instructions

  1. For the beans: To a medium size mixing bowl, add refried beans, chili powder, cumin, sea salt, ground black pepper, paprika, garlic powder, onion powder, and dried oregano.
  2. For the guacamole: To a medium mixing bowl, add avocados and mash with a fork to desired consistency. Stir in cilantro, lime juice, and sea salt.
  3. Into a 9” x 13” serving dish, layer refried beans, guacamole, sour cream, lettuce, tomatoes, black olives, and green onions.
  4. Cover and refrigerate 1 hour. Serve chilled or room temperature.
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http://thiswifecooks.com/2018/08/vegan-7-layer-dip/

 

 



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