Seven Layer Bean Dip
Prep time
Total time
A classic, crowd-pleasing dip with a few twists for extra flavor and freshness. Easy and naturally gluten-free. Just grab your favorite chip and take a scoop!
Author: Healthy Gluten-Free Family
Recipe type: Appetizer, Side Dish, Snack
Cuisine: Gluten-Free, Vegetarian, Vegan Optional
Ingredients
- 1 15oz can black beans, rinsed and drained
- 1 15 oz can refried beans
- 2-3 teaspoons gluten-free taco seasoning (according to taste)
- ⅔ cup low fat sour cream or dairy free alternative
- 3- 3½ ripe avocados (depending on size)
- ½ cup jarred banana peppers, chopped
- ¼ cup cilantro, chopped
- salt and pepper to taste
- 1 heaping cup grape tomatoes, quartered
- ⅔ cup -1 cup shredded Mexican Blend Cheese (or dairy free alternative)
- ⅓ cup black olives, sliced
- ⅓ cup green onions, sliced (green part only)
Instructions
- Place Tomatoes in a strainer over a bowl, sprinkle with salt and set aside while you prep the other layers. This will help the tomatoes release some water so that the dip doesn't get watery.
- Bean Layer: In a small bowl mix refried beans and taco seasoning. Gently fold in black beans.
- Guacamole layer: With a fork gently mash 2 avocados. Mix in the peppers. Then gently fold in cilantro. Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking). Season with salt and pepper to taste.
- In a shallow pan (8x 12 or 8 x 11), use a spatula to layer beans, guacamole, sour cream, diced tomatoes, cheese, black olives and chopped green onions.
- Serve with your favorite chips. Enjoy!
