7 Layer Taco Dip Recipe
This vibrant 7 layer taco dip is a healthy twist on a party favorite. Packed with fresh vegetables, a creamy non-dairy layer, and zesty spices, this dip is easy to prepare and perfect for any gathering.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup non-dairy sour cream or plant-based yogurt
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/3 cup sliced black olives
- 1 avocado, mashed
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1 teaspoon ground cumin
- Tortilla chips for serving
Instructions
- Prepare the Ingredients: Begin by rinsing and draining the black beans. Next, dice the tomatoes, red and green bell peppers, and red onion. Then, chop the cilantro and slice the olives. Finally, mash the avocado in a small bowl and mix in lime juice, salt, and pepper for added zest.
- Layer the Base: In a shallow serving dish, evenly spread the black beans to create the first layer. Then, gently add the non-dairy sour cream, ensuring it covers the beans completely.
- Build the Layers: Next, add the shredded lettuce as the third layer. Follow with a layer of diced tomatoes, then place the diced red and green bell peppers.
- Add the Finishing Touches: Sprinkle the diced red onion and sliced black olives evenly on top. Finally, spoon the mashed avocado layer over the dip and garnish with chopped fresh cilantro.
- Serve: Refrigerate the dip for about 10 minutes to let the flavors blend together. Serve with tortilla chips for a satisfying crunch.
Notes
- ou can prepare the ingredients ahead of time and store them separately in the fridge, then layer just before serving.
- For an extra kick, add a pinch of chili powder or a few drops of your favorite hot sauce to the mashed avocado.
- This recipe is versatile, so feel free to swap ingredients based on your taste or what you have on hand.