Vegan 7-layer Dip


This recipe doesn’t get filed away as healthy, raw or fat free. However, it certainly can go in your “delicious” file that we all need to pull out every now and then.


15oz refried beans (you can use canned, I don’t… 3/4 cup of dry beans, soaked over night and cooked in the crockpot for several hours works for me. It keeps my sodium intake low and is less processed. I put the beans in my food processor and add vegetable broth (approx 4 tablespoons) to give it a perfect refried bean consistency).
2 avocados, mashed
1/2 tablespoon lime juice
1 tub of vegan sour cream
1 packet taco seasoning
12 oz chopped chili peppers
12 oz sliced olives
1 large tomato, cubed
1 bag vegan shredded cheese, I used daiya

Preheat oven to 350 degrees. Place beans in bottom of baking dish, mash avocados and mix in lime juice, spread on top of beans. Mix taco seasoning into vegan sour cream and spread on top of avocado mixture. Layer on chopped chili peppers, sliced olives and cubed tomatoes, then top with daiya cheese. Bake for 20 minutes or until cheese is melted and dip is heated throughout.

Serve with chips. Whole foods has tortilla chips that I love. La Rosa, they are vegan and have as little ingredients as possible.


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