No party is complete without a bean dip and this Seven Layer Dip will be the star of the show! Each layer packs a punch of flavor from the homemade refried beans to the Latin cheese sauce. And unlike most dips, this recipe is completely plant based and oil free so you can feel good about double dipping!

Why not use canned refried beans?

Canned refried beans often contain a large amount of oil. While you can find fat-free versions, even the fat-free refried beans are still packed with a ton of salt. In the two cans of refried beans needed to make this recipe, there would be over 3200 mg of sodium just from the beans. That is why we opt to make our own refried beans with a few spices, beans, and a food processor. It’s that easy! You can make it even easier by forgoing the spices and using 1-2 tablespoons of our Fiesta Blend.

This recipe is from page 23 of our first cookbook ever, Well Your World World Favorites Volume 1! This cookbook has an array of cuisine from all over the world. It is available in a physical or digital copy, perfect for those outside of the US.

Click here to purchase our Well Your World Favorites Vol. 1 Cookbook.

After the refried beans are done, it is time to move onto the next layer. Instead of making both guacamole and pico de gallo, we decided not to make guac and just smash the avocado. You can use store bought pico for this step, but keep in mind there will likely be added salt.

For the fourth layer we sprinkled on corn. We used canned, but thawed frozen corn will work great too. We chopped roasted green chilis for the fifth layer. While roasted chilis are a great touch, chopped bell pepper is also delicious. Then, we sliced some black olives for the sixth layer. If you are avoiding salt, you can leave them out, no problem.

For the final layer, we used our Cheese Sauce Mix to make a fast and easy Latin cheese sauce. All we do is blend the mix with some water, cashews, and a dried chili. You won’t make a cheese sauce easier than that!

But wait, there’s more! We even added an 8th layer of chopped green onion to really take this dip up a notch! We love the pop of color that the green onion adds. With or without the extra layer, there is so much flavor packed in this dish!

If you bring this dip to a party, don’t tell anyone it’s vegan! Make sure to show us your dip by posting in our Facebook group!

wellyourworld.com

Seven Layer Dip

You won’t believe how flavorful and healthy this dip is!

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Ingredients:

• 2 15 oz. cans pinto beans, drained and rinsed
• 1-2 tablespoons WYW Fiesta Blend
• OR
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano

 

• water, WYW Veggie Broth Mix, or soy milk
• avocado, smashed
• Pico de Gallo (recipe below)
• 1 15 oz. can corn, drained
• 1 bell pepper or roasted chili pepper, chopped
• ½ 15 oz. can black olives, sliced (optional)
• WYW Cheese Sauce Mix, using the latin recipe on the label
• green onions, chopped

Instructions:

Add the beans and fiesta blend or cumin, chili powder, and oregano to the food processor along with just enough liquid to reach the desired consistency. Process until smooth.

Using a deep glass dish, spread the beans on the bottom for the first layer. Add the smashed avocado over the beans for the second layer.

Sprinkle on the Pico de Gallo Salsa, corn, bell pepper, and the black olives (if using) in the dish for layers three, four, five, and six.

Top with the cheese sauce and green onions to serve. And that makes seven! Maybe even eight!? Enjoy!.

wellyourworld.com

Pico de Gallo

Our favorite addition to the 7 Layer Dip and any meal!

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Ingredients:

• 3 roma tomatoes, chopped
• ½ red onion, diced
• 2 jalapeños, diced
• ½ bunch fresh cilantro, chopped
• 2-3 limes, juiced
• 1 tablespoon minced garlic

Instructions:

Add everything to a big bowl and mix. Let it sit for 30 minutes, stirring every 10 minutes, to allow the flavors to blend.