Vegan 7-Layer Dip
  • 1 (19 oz.) can pinto beans, drained and rinsed (or refried beans, see note below)
  • 2 tablespoons olive oil
  • ¼ cup white onion, diced finely
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded and minced finely (optional)
  • 1 package taco seasoning (or 2-3 tablespoons of your own blend)
  • 2 avocados, mashed
  • 1 tablespoon lime juice
  • ¼ cup cilantro, chopped
  • ¼ cup good quality salsa (preferably homemade!)
  • Pinch garlic powder
  • Pinch salt
  • Pinch pepper
  • 1 recipe vegan sour cream
  • 1 bunch green onions, minced
  • ½ (14 0z.) can sliced black olives, drained
  • 2 large tomatoes, diced
  • ½ cup Daiya cheddar-style shreds
  1. Heat olive oil in a skillet over medium heat. Add onion, garlic and jalapeno pepper and saute until softened. Add pinto beans and mash with a wooden spoon. Fry for about 2 minutes. Add some fresh water a bit at a time and mix until the texture is that of smooth and creamy refried beans. Season with a bit of salt, to taste.
  2. Mix in taco seasoning with vegan sour cream.
  3. Mash together avocados, lime juice, cilantro and salsa. Season with garlic powder, salt and pepper.
  4. In a large 9x13 baking dish layer the dip as follows:
  5. Refried bean mixture.
  6. Vegan sour cream mixture.
  7. Avocado (guacamole) mixture.
  8. Tomatoes.
  9. Green onions.
  10. Daiya cheese.
  11. Black olives.
  12. Serve with tortilla chips.
Recipe by These Things I Love at