Mexican Layer Dip

,

 

Mexican Layer Dip

Jill Keb with Plant Life Journey Retreats
Been making this awesome dip for over 20 years. Everyone LOVES it! Sometimes, we like to make it our dinner or evening meal.
Prep Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 14 oz cans of Fat Free Refried Beans (3 cups) Or you can use whole pinto beans, rinsed and drained!
  • 1/4 cup Fresh Cilantro, minced more or less to your taste - can omit
  • 2 tsp Taco Seasoning or ground cumin or other Mexican blend of seasonings
  • 3 cups Salsa of choice (24 oz. jar)
  • 2 cups Guacamole (more or less) Store bought or homemade
  • 1 cup Sour Cream of choice (8 oz.) Vegan or Dairy-Free optional. We like Kite Hill brand
  • 1 medium Carrot, hand grated or through the food processor
  • 1/4 cup Black Olives, sliced (more or less to your desire)
  • 8 Grape Tomatoes, diced (or dice a regular tomato) slice a couple times to make small bite size pieces
  • 2 Green Onions, sliced red onion could also be used
  • 8 Pickled Jalepenos, sliced you'll find these in a jar in the Mexican section. Buy MILD if you are spice sensitive also may use diced banana peppers as an alternative

Instructions
 

  • In a medium size mixing bowl, stir the refried beans, cilantro and seasonings and place that layer in the bottom of a pie plate, dish or serving platter (you might use 2 as this will make TWO pie plates)
  • Spread on a layer of Guacamole, then Salsa, then sour cream -dividing between the 2 pie plates or platters
  • Sprinkle on carrots, green onions, black olives, tomatoes and pickled jalepenos
  • Serve with corn chips and enjoy!

Notes

Keyword Dip, Healthy, Mexican, wfpb
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *