This layered bean dip is perfect to serve at parties and family gatherings.
2 16-oz cans refried beans, gluten-free
1 4-oz can 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
1 16-oz jar salsa, gluten-free
1 16-oz container of plant-based sour cream (optional)*
1 8-oz package shredded lettuce
1 7-oz package dairy-free cheese, Mexican blend or cheddar**
1 bunch green onions
1 large tomato
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 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 cover 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.
*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.
**dairy-free cheese – I used Daiya cheddar shreds in this recipe.
Keywords: dairy-free dips, gluten-free party foods, gluten-free and dairy-free recipes, gluten-free recipes, party food