An easy and unbelievably delicious, gluten-free vegetarian appetizer that will be a win at any gathering! Perfect for entertaining or a fun night in, it's indulgent-tasting but packed with goodness -- a total crowd pleaser!
Warm 7 Layer Mexican Dip
Multi-levels of flavor, nourishing (though no one has to know!) and addictively delicious!
Update December 2020: This dip was developed earlier in the year for Super Bowl but it is perfect for any occasion, especially New Year’s!
Super simple and sooooo yummy, I hope you love it!
Football and snacking seem to go hand in hand, especially when you get to the championship games and Super Bowl! Heck, many people go to Super Bowl parties solely for the food, the company and and the advertisements.
And whether you’re a football fan and your team is in the Super Bowl or your just there for the entertainment, this is a dip everyone can cheer about!
And let me just say before we get too far, while I developed this Warm 7 Layer Mexican Dip for a Super Bowl gathering… trust me, it will be a win any time you make it!
It’s a warm version of our 7 Layer Mexican Dip (which is served room temp and which we’ve been making for years) and it’s even more amazing than I thought possible!
Creamy and indulgent tasting, it is so delicious, no one has to know it’s also packed with goodness!
It’s a classic, crowd-pleasing dish with a few twists for extra flavor and freshness…
Plus it’s super EASY to prepare and naturally gluten-free.
Here’s what you’ll need:
canned black beans
canned refried beans
your favorite taco seasoning
shredded cheese or dairy-free cheese
sour cream or dairy-free sour cream
cherry or grape tomatoes
jarred pepperoncini (aka banana peppers)
and black olives.
So let’s make it!
The first thing I like to do it cut the tomatoes and let them sit in a strainer sprinkled with salt so that they release their water. This step is helpful in keeping the dip from getting watery.
Next I like to prepare the layers starting with the first layer which is a mix of refried beans, black beans and taco seasoning. Packed with protein and flavor!
Next up, let’s make the guacamole layer. It’s essentially our Best Ever Guacamole and is a mix of avocado, cilantro and jarred pepperoncini (aka banana peppers). The banana peppers help keep the guacamole from turning brown and add the best flavor in place of lemon or lime.
After this is comes together really quickly…
Add a layer of sour cream. Then top with black olives, then tomatoes. Top with cheese and bake for 20 minutes! That’s it!
Before serving top with the green parts of green onions for a pop of color and flavor.
It’s super cheesey, creamy and sooooo yummy!
So just grab your favorite chip and enjoy!
And one more look…
Hope you love it as much as we do!
For more Super Bowl snacks, apps, meal and dessert ideas, click here.
Scroll down for recipe and leave a comment/rating if you try.
2-3 teaspoons gluten-free taco seasoning (according to taste)
1 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 or smaller according to taste and how big the tomatoes are.
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)
Pre-heat oven to 350 degrees F.
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.
Make Bean Layer: In a small bowl mix refried beans and taco seasoning. Gently fold in black beans.
Make 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.
Assemble: In a shallow pan (8x 12 or 8 x 11), use a spatula to layer beans, then guacamole, then sour cream. Top with black olives and diced tomatoes. Then top with cheese.
Bake for 20 minutes or until cheese is melted and it's heated all the way through. Pro-tip: if your pan is packed to the brim, place pan on a baking sheet before baking. It will make it easier to get in and out of the oven and if it bubbles over, it won't be a mess!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...