Layered Bean Dip
Vegan Layered Bean Dip

Sorry for the blog neglect!!

I’ve been running into a lot of people lately who want to know how I made something or want to know some tips for eating better. Given all the interest, I figured I should start blogging more about what I eat. To start, here’s the layered bean dip that I made for the Super Bowl.

First off, I found the inspiration for this off of Pinterest. Here’s the link to the original recipe that I based mine off of, Layered Bean Dip: Vegetarian Recipe. I made some modifications to mine, but either way, this stuff is delicious. The meat-eaters were too indulged in their queso dip and buffalo wings, so this left the whole dish pretty much to myself. No joke, I ate 3/4ths of it during the game. I was so stuffed, but it was so good. I can attest that a few other people did get to try some and they said it was fantastic, too.

So, here’s how I made it…

1 can refried beans (fat-free = n0 lard)
1/2 c vegetable broth
1/4 c chopped onion
1/4 t minced garlic
1-2 T olive oil
1 package of guacamole (Calavo brand)
1 jar salsa
shredded lettuce
sliced black olives
chopped green pepper (1/4 pepper)
chopped red pepper (1/4 pepper)

First, I sauteed the onions in olive oil until they were nicely cooked. Not all the way to translucent, but until most of the crunch is out of them. I also threw a bit of minced garlic in there, but more towards the end. Next I added the can of refried beans to the pan and stirred it up to mix the onion and garlic in. Once that was mixed, I added the vegetable broth a little bit at the time until I came to the right consistency that I wanted for my dip. I ended up using less than half a cup for this. It may have been more like a third.

The rest is pretty easy. All you have left is to layer in the ingredients to whatever dish you are serving it in. I chose an 8×8 glass pan. First, I put down the bean mix, followed by the guacamole, salsa, shredded lettuce, chopped peppers, and sliced black olives. The only change I would make it to put the lettuce on the top instead of right on the salsa. It can get soggy if you don’t eat it right away. I’d also like to try making it with nutritional yeast added to the refried beans, as I’ve heard this gives a cheesy taste to them.

I honestly am looking for a reason to make this again soon. It’s so delicious and everyone likes a good bean dip.

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