Healthy vegan 7-layer dip made with refried beans, guacamole, dairy-free yogurt, taco seasoning, salsa, tomatoes, black olives, and green onions. jalapeños.
1, 15 oz can refired pinto beans
2 large ripe avocados
1 shallot, minced
1 tablespoon minced fresh jalapeno
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon sea salt
2 teaspoons taco seasoning
1 cup salsa
1 cup cherry tomatoes, quartered
1/3 cup black olives
2 tablespoons sliced green onions
Spread refried beans evenly over the bottom of a dish that’s at least 8×5. Keep in mind the bigger the pan, the thinner the layers.
Make the guacamole: In a medium bowl add the avocados, minced shallot, minced jalapeno, minced garlic, lime juice and salt. Using a spoon cut through the avocados and gently mix the ingredients until you aceive a texture that you like. I recommend slightly chucky. Spread 1 1/2 cups of the guacamole on top the bean layer.
In another bowl combine, the yogurt and taco seasoning. Spread the seasoned yogurt on top the gaucamole. Add remaining layers in the following order: salsa, quartered cherry tomatoes, sliced black olives, and diced onion. Optional: add jalapeno slices for an extra kick.
Cover and refrigerate until ready to serve. Serve with your favorite tortilla chips or another chip or veggie.
This dip is best made and eaten in the same day but last up to five days in the fridge. There may be extra liquid in the container after a few days, but simply pour it out or soak it up with a paper towel before serving again.