how to make vegan five-layer bean dip

With the big event (meaning the super bowl, obviously) only 4 days away, it’s time I shared my secrets to making a killer bean dip… vegan. Layered bean dips are always a crowd favorite, but are usually made up of processed bean paste, mayo, sour cream, and lots of cheese. I am going to blow your socks off with this flavor packed animal-free AND preservative-free dish. (Thanks to the girl who ate everything for the idea to make these in single servings, they are so cute and fun!)

Making your own healthy refried beans is surprisingly easy and  delicious. BUT, you can substitute 2 (15 oz) cans of vegan refried beans in a pinch. I also recommend making my recipe for pico de gallo, but again, you may use your favorite store bought variety. If you take help from the store, this dish comes together very quickly.

Five-Layer Bean Dip:

In 8 to 10 individual clear cups or a small baking dish, layer as directed. This can be made several hours in advance and stored, covered in plastic wrap, in the refrigerator. Make sure when you are layering the pico de gallo to use a slotted spoon to drain off any excess liquid.

• Layer 1 (bottom): Refried Beans (recipe below)
• Layer 2 : Avocado Cream (recipe below)
• Layer 3: Pico de Gallo (recipe below)
• Layer 4: 1 (6 oz) can sliced olives, drained
• Layer 5: sliced green onion and chopped cilantro, as desired

Vegan Refried Beans - Makes 4 Cups (This recipe is a keeper for any time you need refried beans)

• 2 tablespoons oil
• 4 cloves garlic, minced
•  1 small onion ( about 1/4 lb ) diced small
•  1  jalapeno pepper seeded and minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp ground chile powder, such as ancho or a blend
•  2 ( 15 ounce ) cans pinto beans, drained and rinsed, or 3 1/2 – 4 cups cooked beans
• 1 bay leaf
•  2 cups water
• 1 teaspoon salt and 1/4 teaspoon fresh pepper

1. In a large, heavy cast-iron skillet, combine the oil, onion, jalapeño, and garlic and cook over medium heat. Using a wooden spoon to stir occasionally, cook until the onion turns translucent, about 10 minutes. Add in the cumin, oregano, and chile powder, stir.
2. Stir in the beans, bay leaf, and water and increase the heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes.
3. Remove the bay leaf and discard. Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes. If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.

Avocado Cream (Dollop on taco salad, or any Mexican flavored dish, to satisfy those sour cream cravings)

• 6 tablespoons lime juice (can substitute lemon juice)
• thin slice of jalapeno, or as desired.
• 2 ripe avocados
• 1 cup cilantro leaves
• 1/2 cup grapeseed oil
• 1 tsp salt

1. Add all the ingredients into a blender and blend until smooth. Can be made 2-4 hours in advance, just cover and refrigerate.

Pico de Gallo

• 4 roma tomatoes, seeded and diced
• 1/2 small white onion, finely diced
• 1/2 jalapeno, seeded and diced
• 2 cloves garlic, minced
• juice of 1 lime
• 2 tablespoons chopped cilantro
• 1 teaspoon salt and 1/2 teaspoon fresh pepper

1. Combine all the ingredients in a bowl. Mix well. Can be made up to a day in advance, just cover and refrigerate. You are probably going to need a sign that says something like “eat and you will be sleeping in the snow” to tape on it.