Description
This homemade Mexican 7 Layer Dip is the perfect dish for those days when it's too hot to cook. Always a favorite at parties and is usually the first dish to disappear.
Ingredients
Scale
Beans
- 15oz can fat-free refried beans
- 15oz can pinto beans (drained and rinsed)
Vegan Cheese
- 1-2 cups Brand New Vegan Cheese Sauce
Guacamole
- 2 large avocados
- 2 cloves of garlic (minced)
- 3 green onions (chopped)
- 1-2 tablespoons lime juice
- cilantro
- salt to taste
Pico de Gallo
- 3 ripe tomatoes (diced)
- 1/4 white onion (minced)
- 4 oz can of roasted green chiles
- cilantro
- 1-2 tablespoons lime juice
- salt to taste
Garnishes
- shredded lettuce
- small can of black olives (sliced)
- cilantro
Instructions
- Prepare cheese sauce and set aside
- Warm the beans in a small saucepan until bubbly
- Prepare guacamole by mashing avocados, green onions, garlic, lime juice, and cilantro together
- Prepare Pico de Gallo by mixing tomatoes, onion, jalapeño, lime juice, and cilantro together.
- Spread bean mixture in a glass casserole dish
- Layer on the cheese, followed by the guacamole, and then the pico de gallo
- Top with shredded lettuce, black olives, and cilantro
- Refrigerate or enjoy immediately