7 layer mexican dip

By Dina Rulli
April 14, 2014
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Author Notes: the perfect appetizer for any party or bbq that's been lightened up with greek yogurt + fresh veggies. this dip gets devoured by guests!Dina Rulli

Serves: 10

  • 1 16 oz can vegetarian refried beans (black or pinto)
  • 1/2 cup greek yogurt or vegan sour cream
  • 1/2 cup vegenaise (or mayo)
  • 1 - 2 tablespoons taco seasoning
  • 1/2 cup hot sauce (i use el pato or cholula)
  • 1 cup shredded mexican cheese blend (vegan or dairy)
  • 1 cup shredded iceberg lettuce
  • 2 ripe tomatoes, diced
  • 2 scallions (green onions), sliced (green parts too)
  • 1 small can sliced black olives
  • 2 tablespoons cilantro, chopped
  • 1 jalapeno pepper, sliced (optional)
  • 1 bag tortilla chips
  1. in a small bowl, mix together greek yogurt, veganaise + 1 tbsp taco seasoning. taste test + add more taco seasoning if necessary
  2. in a serving dish, layer in this order: beans greek yogurt mixture hot sauce cheese lettuce tomatoes green onions black olives cilantro jalapeno pepper
  3. serve with tortilla chips

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