Six Layer Dip

Jump to Recipe

I know these are usually called five or seven layer dip, but I am going to call the final layer of black olives, tomatoes, and green onions all one layer. This dip is one of my favorite apps to make, especially for gatherings. It’s cheap and easy to make, easy to adapt based off ingredients you have in the house, and it’s always a crowd pleaser.

You can easily make the guacamole, beans, and sour cream from scratch, but I cut corners with this recipe because I was lazy. I realized I was short on avocados in the pantry, so I bought one container of premade guac to mix together. I also used two cans of beans when one can would be just fine for this recipe. Normally I would make a cashew sour cream but decided to use Kite Hill’s sour cream and it worked great. Follow Your Heart also makes a great vegan sour cream.

I used Hatch green chile salsa because it’s a staple in my house. Feel free to use traditional tomato based salsa but I strongly suggest giving the green chile salsa a try because it’s great.

This is great for Super Bowl parties, birthday’s, potlucks, holiday parties, or pretty much any time you are entertaining. I found most recipes called for the guac to be above the sour cream, but if you put it between the beans and sour cream, you are able to keep air from getting to it and keeping it green.

Have you made dip like this before? Would you ever make a vegan version? Do you make your own guac and sour cream or buy store brand? Let me know in the comments below.

Thanks for reading,

Jessica

Six Layer Dip

Print

With ImageWithout Image

Yield: 8-12

Author: Jessica Morton

Prep time: 25 MinTotal time: 25 Min

Ingredients

• 16 ounce Organic refried beans (make sure they are vegan, and one can will do. I wanted more beans, so I went for two)
• 8 ounce guacamole containers (I subbed two mashed avocados, 2 TBSP lime juice, salt, pepper, and chile lime seasoning to taste with one eight ounce container. You can make it all from scratch and just make 16 ounces)
• 12 ounce vegan sour cream (I used Kite Hill for this but Follow Your Heart and homemade cashew cheese work great)
• 2 TBSP lime juice
• 1 ¼ TSP garlic powder
• ½ TSP paprika
• ¼ TSP Trader Joe’s chile lime seasoning
• 1/8 TSP chili powder
• 1/8 TSP TJ’s Cuban Citrus Garlicky blend
• 1/8 TSP TJ’s Ajika Georgian seasoning
• ½-1 cup Trader Joe’s Hatch green chile salsa
• 8 ounce Violife shredded Colby jack cheese (any shredded vegan cheese will do)
• 3.8 ounce can black olives, sliced
• 2 Roma tomatoes, diced
• ¾-1 cup green onions, diced

Instructions

1. Take beans and spread evenly along the bottom of a 9x13 glass dish.
2. Next take guacamole and spread across the top of the beans, until evenly spread over all the beans.
3. Pour the sour cream in a bowl and add all the spices and lime juice listed under them on the ingredients list. Mix well together and season to taste.
4. Pour seasoned sour cream evenly over the guacamole until fully covered.
5. Sprinkle shredded cheese all over top of sour cream until covered.
6. Drain black olive can and cover the dip evenly over dip.
7. Take diced tomatoes and green onions and evenly cover entire top of dip.
8. Serve cold with chips, carrots, cucumbers, tomatoes, or pita chips.

Notes:

Keeps well covered in fridge for up to five days. Serves 8-12

Created using The Recipes Generator