This dairy-free layered bean dip (gluten-free) is perfect to serve at parties and family gatherings. It has a layer of seasoned refried beans, easy guacamole, dairy-free sour cream, veggies, and dairy-free cheese. These flavorful layers come together to make a delicious dip. Serve with tortilla chips and you’ll have an amazing gluten-free party food. For another delicious dairy-free dip be sure to try my Chili Cream Cheese Dip.
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Ingredients
- 2 cans of gluten-free refried beans
- 1 can diced green chiles
- Taco seasonings: cumin, chili powder, cayenne, garlic powder, onion powder
- 4 small avocados
- 1 jar gluten-free salsa
- 1 container of plant-based sour cream (optional)
- shredded lettuce
- dairy-free cheese, Mexican blend, or cheddar
- green onions
- large tomato
*Always check labels to make sure they’re gluten-free.
Instructions
Mix two cans of refried beans with diced green chiles and taco seasonings. Spread evenly into a 9×13-inch casserole pan.
To make the guacamole layer peel four small avocados and smash them with a fork or use a pastry cutter or potato masher. Mix about 1/4 cup of salsa into the mashed avocados. Then spread this over the refried beans.
Next layer the dairy-free sour cream, the remaining salsa, and the shredded lettuce over the guacamole.
Next cover the layer of lettuce with shredded dairy-free cheese, then slices of green onions, and diced tomatoes.
Can be served immediately or covered with plastic wrap and refrigerated until ready to serve. Can be made up to a day in advance and will stay fresh for 2-4 days refrigerated.
More Gluten-Free Party Foods You’ll Love:
Giant Chocolate Chip Cookie Cake
Puppy Chow (Muddy Buddies)
BBQ Meatballs
Texas Sheet Cake
Easy Homemade Caramel Corn
Dairy-Free Layered Bean Dip (Gluten-Free)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Snacks
- Diet: Gluten Free
Description
This layered bean dip is perfect to serve at parties and family gatherings.
Ingredients
- 2 16-oz cans of refried beans, gluten-free
- 1 4-oz can of diced green chiles, gluten-free
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 small avocados or 2 large avocados
- 1 16-oz jar salsa, gluten-free
- 1 16-oz container of plant-based sour cream (optional)*
- 1 8-oz package of shredded lettuce
- 1 7-oz package of dairy-free cheese, Mexican blend or cheddar
- 1 bunch of green onions
- 1 large tomato
Instructions
- Mix two cans of refried beans with diced green chilis and taco seasonings. Spread evenly into a 9×13-inch casserole pan.
- To make the guacamole layer peel four small avocados and smash them with a fork or use a pastry cutter or potato masher. Mix in about a 1/4 cup of salsa into the mashed avocados. Then spread this over the refried beans.
- Next layer the dairy-free sour cream, the remaining salsa, and the shredded lettuce over the guacamole.
- Next cover the layer of lettuce with shredded dairy-free cheese, then slices of green onions, and diced tomatoes.
- Can be served immediately or covered with plastic wrap and refrigerated until ready to serve. Can be made up to a day in advance and will stay fresh for 2-4 days refrigerated.
Notes
*plant-based sour cream – I use Good Karma sour cream. If you can’t find any locally this dip is still good without sour cream.
Cathy
Hello! We are new to the dairy-free world and struggling a little bit with the cheese aspect of it. How do you like the Daiya cheddar shreds? Thank you for the great recipes. I’ve been gluten free for years so I really appreciate your blog!
MamaShire
I think Daiya has changed their recipe and I like it much better now than when we first went dairy-free several years ago. It’s not exactly like cheese, nothing else ever will be but I find it’s good in certain recipes. And thank you, I’m glad my blog has been helpful!
Anonymous