Name: Plant-Based Mexican 7-Layer Dip
Ingredients: 1 (15-oz) can fat-free refried beans; 1 (15-oz) can pinto beans, drained and rinsed; 1–2 cups Brand New Vegan Cheese Sauce; 2 large avocados; 2 cloves garlic, minced; 3 green onions, chopped; 1–2 Tbsp lime juice; Cilantro, to taste; Salt, to taste; 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; Shredded lettuce; Black olives, sliced; Cilantro

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Recipes » Appetizers » Plant-Based Mexican 7-Layer Dip

By Chuck Underwood

(3)

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

Gluten Free Low Sugar Nut Free Soy Free

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

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.