This has become my go-to dish to bring to a party, it’s vegan and gluten-free so everyone can eat it without worrying. It is also incredibly simple to throw together when you’re under a time crunch, just assemble the layers and you’re ready to go!
I’m not sure if this dip actually has 7 layers, but if we called this a 5-layer dip, nobody would know what we’re talking about! So 7 layers it is! Don’t count, just accept that there’s seven!
The refried beans we use in this recipe come from a can, which may be blasphemy, but we are aiming for simplicity. If you have a fantastic refried bean recipe then by all means substitute that for the canned version (and send it my way) to make your dish more authentic. We have found a black bean variety that we love, and it makes the process easier when under a time crunch.
This dip is one of those great vegan dishes where you can’t tell the difference from the non-vegan version, it’s an added bonus and a sneaky way to introduce skeptics to vegan food!
Yields: lots of dip (make sure you have lots of chips so the dip:chips ratio is maintained)
- 1 can refried black beans
- 1 tbsp cornstarch
- 1 tsp paprika
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 cayenne pepper
- 3 ripe avocados
- 1 tbsp lemon juice
- 1 tbsp diced red onion
- 1 tsp hot sauce
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 1/2 cups salsa
- 1 12 oz. container vegan sour cream*
- 1 large tomato, diced
- 1 red pepper, diced
- chopped green onion
- 1 bag corn chips ( we like the blue corn variety)
*we use the Tofutti brand of vegan sour cream
1. In a small bowl, combine the refried beans with the spice mixture for the beans. Mix thoroughly until there are no dry patches remaining. Using a spatula or large spoon, spread the bean mixture evenly in the bottom of a large serving/casserole dish.
2. In a separate bowl mash the avocado using a fork, until it is smooth in texture. Add the lemon juice, red onion, hot sauce, garlic powder, and pepper; whisk together into the avocado until evenly incorporated.
3. Layer the guacamole on top of the bean layer in the dish. On top of the guacamole, spread a layer of salsa, followed by a layer of vegan sour cream. Be careful not to mix the salsa and sour cream together too much, spreading lightly so the layers stay separate.
4. Top with the chopped tomatoes, red peppers, and green onions. Place in the refrigerator until ready to serve with your favourite corn chips.
Dip can be stored covered in the fridge for 3-4 days.
Nutrition facts are for 100 g (4 oz) of dip, around 1/2 a cup.
Nutrition facts from: CRON-O-Meter