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    You are here: Home / Recipes / Appetizers / vegan black bean seven layer dip

    vegan black bean seven layer dip

    Dec 26, 2018 · 7 Comments

    This Vegan Black Bean Seven Layer Dip is seriously the quickest, easiest recipe you'll make all holiday season! Layers of creamy beans, avocado, salsa, and fresh veggies on top are perfect for dipping with tortilla chips.

    vegan black bean seven layer dip | The Baking Fairy

    Hi guys and happy Wednesday! I hope everyone had the best Christmas, and I wish you a happy Kwanzaa today! I sure hope everyone got the presents they wanted under the tree ? My coolest gift by far this year was... Photoshop! So if my photos look a little funky for the next few posts, please forgive me as I try to figure this thing out. Hopefully, these pictures of Vegan Black Bean Seven Layer Dip adequately convey how delicious it is!! I am participating in a New Year's Appetizer mini-event today, and I thought this easy dip was perfect for any party you may be having during the busy holiday season!

    vegan black bean seven layer dip | The Baking Fairy

    So, seven layer dip! It's no secret that I love Tex-Mex food {just search the recipe archive!} and I somehow had never made it from scratch before. I'd definitely eaten it though! 😉 This idea was born to combine seven layer dip with this amazing black bean dip we eat at one of our fav Mexican restaurants. To make it vegan, I just replaced the usual dairy elements of sour cream and cheese with the creamy black beans and more green stuff on top. The result is a dip that is delicious, plant-based, and just as addicting as the original!

    vegan black bean seven layer dip | The Baking Fairy

    vegan black bean seven layer dip | The Baking Fairy

    As always with these little events, be sure to check out everyone else's yummy appetizer creations! You're sure to be covered for the whole holiday season with all of these ideas 🙂

    • Baked Artichoke Squares by Family Around the Table
    • Cheese Steak Egg Rolls by The Freshman Cook
    • Devil’s on Horseback by Palatable Pastime
    • Hot Reuben & Sprouts Dip by A Kitchen Hoor’s Adventures
    • Roasted TriColored Pepper Salsa by Karen’s Kitchen Stories
    • Spicy Shrimp Puffs by Cindy’s Recipes and Writings
    • Spinach Artichoke Stuffed Mushrooms by Simple and Savory
    • Sweet Potato Rounds with Maple-Cinnamon Ricotta Cheese, Dried Cranberries & Pecans by Tip Garden
    • Vegan 7 Layer Black Bean Dip by The Baking Fairy

    vegan black bean seven layer dip | The Baking Fairy

    vegan black bean seven layer dip | The Baking Fairy

    I hope you guys will give this Vegan Black Bean Seven Layer Dip a try next time you need an appetizer! It's really so quick and easy, and really requires no cooking! I made the black bean component from scratch but honestly, you could even buy refried black beans from the store and call it a day. Happy snacking! 🙂

    Looking for more vegan TexMex recipes? Check out my Jackfruit Potato Taquitos, Vegan Loaded Queso, Vegan Cheesy Pulled Pork Nachos, and Vegan Breakfast Enchiladas!

    5.0 from 2 reviews
    vegan black bean seven layer dip
     
    Save Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    This Vegan Black Bean Seven Layer Dip is seriously the quickest, easiest recipe you'll make all holiday season! Layers of creamy beans, avocado, salsa, and fresh veggies on top are perfect for dipping with tortilla chips.
    Author: Valentina | The Baking Fairy
    Recipe type: Appetizers
    Cuisine: Mexican
    Serves: 4
    Ingredients
    • ½ can chipotle refried beans
    • 2 avocados
    • garlic salt, to taste
    • 1-2 teaspoon lime juice
    • ¼ cup salsa
    • 2-3 tablespoon sliced black olives
    • 1 cup shredded lettuce
    • handful of fresh cilantro
    • 1 green onion, sliced thinly
    • *for the black beans*
    • 1 can black beans
    • ½ teaspoon salt
    • ½ teaspoon cumin
    • ¼ teaspoon smoked paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    Instructions
    1. First, prepare the black beans.
    2. Place the entire can of beans in a small pot (liquid included) and set over medium-high heat. Bring mixture to a boil, then lower to a simmer and add in all of the spices. Cook, stirring occasionally, until beans become creamy and thick. You can use a potato masher or a fork to further mash the beans and make them smoother.
    3. Next, make your avocado layer. Mash the two avocados in a small bowl, combine with the lime juice, and add in garlic salt to taste. Feel free to add pico if you want it more like guacamole, but I was trying to keep this as simple as possible!
    4. Now, you can assemble! Warm up the refried beans in the microwave until soft and creamy. Spread about half of the can on the bottom of your prepared dish. Top with the black beans, avocado, and salsa. Top with the shredded lettuce, cilantro, sliced green onion, and sliced olives.
    5. Serve immediately with tortilla chips!
    6. *Note: I made a small-ish serving size but it's super easy to double or triple as needed!
    3.5.3251

     

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    Reader Interactions

    Comments

    1. Karen says

      December 26, 2018 at 3:44 pm

      I would love to dig into this!! It sounds delicious! Perfect for a party.

      Reply
    2. Anne Lawton says

      December 26, 2018 at 4:23 pm

      This dip sounds delicious! It's so pretty too!

      Reply
    3. Ellen says

      December 26, 2018 at 6:29 pm

      Love the layers. This will be perfect for game day and Cinco de Mayo!

      Reply
    4. Cindy says

      December 26, 2018 at 8:33 pm

      Great idea for the big game party too!

      Reply
    5. Sue Lau says

      December 26, 2018 at 8:40 pm

      Yummy! I love a good layer dip with some warm chips.

      Reply
    6. Christie says

      January 01, 2019 at 1:33 pm

      Seven layer dip is one of my favorites!! I should make some this weekend.

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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