Vegetarian Layered Bean Dip
This healthier 7 layer Mexican bean dip is vegetarian, vegan, and perfect for parties.
This weekend is the Super Bowl, and while I can’t say I’ll be watching the big game, I can say I’m enjoying seeing all the fun game day recipes my blogger friends are posting. Even though I’m not a football fan (sorry football fans!) I do love a casual get-together with friends and food. No one ever said we have to watch the game at a Super Bowl party, did they? Football food seems to be all about the dips and snacks. Usually these are heavy, fatty snacks, but it doesn’t have to be that way. I made you this colorful veggie-loaded 7 layer Mexican bean dip to prove it. Watch the short video and see just how ridiculously easy this appetizer is. This tasty dip is an instant party on a plate.
Mexican flavors are always a hit and this recipe is no exception. It’s like eating a big beautiful bean burrito with chips. This healthier layered bean dip has those satisfying traditional flavors of hearty beans, cool guacamole, and mild or hot and spicy salsa. I’ve left out the dairy, and always thought the cold cheese on top of bean dips was not very appetizing anyway. This vegan bean dip has even more fun, flavorful, colorful layers and tastes fresh and bright. We’ve got crunchy rainbow bell peppers and lettuce. My kids love this Mexican bean dip even better than the heavy meat, cheese, and sour cream bean dip.
While I had this bean dip in mind for Super Bowl parties, it really is fantastic any time. From happy hour with friends to Cinco de Mayo, this colorful platter of Mexican flavor is always a good idea. I would even be happy having this delicious dip to fill up tortillas on taco night.
- 1 (16 oz.) can fat free refried beans
- 1 cup guacamole *see note
- 1 cup shredded romaine lettuce
- 1 cup diced bell peppers (any color)
- 1 cup pico de gallo
- 1/2 cup sliced black olives
- 1/4 cup sliced green onions
- 1/2 avocado, peeled and diced for garnish
- 1 bag favorite tortilla chips
- Spread beans on the bottom of a serving bowl or dish. Spread guacamole over the beans. Top guacamole with lettuce, then diced bell peppers, then pico de gallo. Sprinkle olives and sliced green onions over the top. Garnish with diced avocado. This dip is best served at room temperature. However, you can with plastic wrap and refrigerate for up to 2 hours. Serve with tortilla chips for scooping.
*You can use store bought guacamole, or make your own. To make your own, mash 2 avocados with the juice of 1 lime, 1 shallot, 1 clove garlic, salt and pepper.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 249 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 582mg Carbohydrates: 32g Fiber: 7g Sugar: 2g Protein: 6g