~ Amazing Vegan 7 Layer Dip ~

Good Morning World!! Happy New Year, Happy 2016!

I made a Delicious 7 Layer Dip to take to a friend’s place for New Years Eve, and dished it out into 2 glass bowls, since I wanted to keep some “just” for us! I couldn’t give it all away. I’ve made it twice now and it will definitely not be the last time!! I found the recipe on http://www.ilovevegan.com! Enjoy!

{fyi: I added a layer of black olives as well and did not add the jalapenos, since I can’t eat anything too hot. But I enjoyed the Daiya Cheese Shreds. My first time using them. The first time I made this, I didn’t have the cheese, but it still tasted so fantastic!!}

PREP TIME: 30 mins   (it took me longer!)
TOTAL TIME: 30 mins
1) Chunky and flavourful “refried” beans. 2) Creamy guacamole. 3) Zingy tomato salsa. 4) Roasted garlic hummus. 5) Loads of vegan cheese. 6 & 7) Fresh chopped tomatoes and green onion. Are you hungry yet?
Author: Brittany at ilovevegan.com
Serves: 4 cups
  • 4 perfectly ripe avocados, mashed
  • 1 small vine-ripened tomato, seeded and chopped
  • ½ jalapeño, finely diced
  • juice of ½ lime
  • ¼ tsp salt (taste and adjust the seasoning as necessary)
  • ¼ red onion, finely diced (optional – refer to notes)
  • cilantro (optional)


Refried Beans

  • 1 can black beans, drained and rinsed
  • ½ tbsp coconut oil
  • 2 cloves garlic, minced
  • ¾ cup vegetable broth
  • 1 tsp chili powder
  • 1 tsp lime juice
  • salt, to taste
  • Other layers:
  • Hummus – I used: 2 cans of chick peas, 6 tbsp. olive oil, 4 tsp. tahini, 2 garlic cloves, 3 1/2 tbsp. lemon juice (I squeeze mine fresh!), 7 tbsp. of liquid from cans of chick peas, some coriander or parsley….. that’s why my Hummus looks a little green, I put in a little more parsley!  Then blenderize….. you can keep this Hummus for a week.
  • Hummus (make your own or use store bought, we love Fontaine Santé Roasted Garlic Hummus)
  • Salsa (Choose your favourite)
  • ½ cup Daiya Cheddar Shreds
  • 1-2 vine-ripened tomatoes, seeded and chopped


Refried Beans
Heat ½ tbsp coconut oil in a large skillet over medium heat.
Add the minced garlic, stir and cook for 15-30 seconds. Add the black beans and cook until most of them soften and burst, about 2-3 minutes. Add the chili powder and lime juice. Use a potato masher or fork to mash approximately half of the beans before adding the vegetable broth. Finish mashing the beans to your desired consistency.
Taste and adjust the seasonings as necessary. Because the salt content of different brands of vegetable broth can vary, pay attention to the amount of salt you add. Make sure the refried beans are delicious all my themselves!

In a medium bowl, mash the avocado but leave the mixture a little bit chunky.
Add the chopped tomato, red onion, jalapeño, lime juice, salt, and cilantro. Mix to combine.
Taste and adjust the salt and seasonings to suit your preferance. Make sure the guacamole is delicious all by itself!

Assemble the dip
This dip is best served in a glass bowl or dish to show off the layers (I made mine in a round 4 cup pyrex container.) In a 6-9″ serving dish, first layer the refried beans, followed by the guacamole, (optional: add a thick layer of Daiya cheese), then the salsa, and then the hummus. Top with a generous sprinkle of chopped tomato, green onion, and Daiya Cheddar Shreds.

Preparation and serving:
As long as the guacamole isn’t exposed to air, you can make this dip 1-2 days ahead of time.


HAPPY  NEW  YEAR  EVERYONE…..Here’s to new beginnings…….!! 

~ I am only one, but I am one. ~ I cannot do everything, but I can do something ~ And I will not let what I cannot do, interfere with what I can do.      ~ Edward Everett Hale

Cheers, ktkickass



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