Bean dips are popular but the commercial ones often have dairy products which are unacceptable for vegans or those with dairy intolerances.
Here you can make your own vegan 6 layer dip which commonly starts with refried beans on the bottom.
This is a great bean dip to take for potlucks, barbecues, picnics or any other gathering with friends.
The tasty combination of lime, salsa, cilantro, refried beans, salsa, guacamole and olives is a crowd pleaser with vegans and meat eaters alike.
1 can refried beans (398 ml)
1 can black olives (398 ml)
1 small jar salsa
1 head of corn or can corn (398 ml)
1 large avocado
Half a lime
2 Tsp. cumin (divided)
1 garlic clove, minced
1 bunch cilantro
Saute the garlic in a frying pan until translucent, then add refried beans.
If you’re serving this fresh, it’s nice to warm up the beans first, then sprinkle in a teaspoon of cumin and a minced garlic.
If using fresh corn, boil the corn, cool and then remove the kernels. If you are using canned corn, open the can and drain the liquid.
Start layering the ingredients. Use a deep square container, no more than 5 or 6 inches wide. (See photo).
Layer the refried beans in the bottom first. Then add the corn. Next is the salsa – use several spoonfuls to cover the corn.
Make the guacamole by cutting the avocado in half, remove the pit. Put in a bowl and squirt a tablespoon or two of lime juice. Mash thoroughly, then add a teaspoon of cumin.
Layer the guacamole over the corn. Then add the olives in the middle. Strip the cilantro leaves off the branches and sprinkle over top of the olives.
Serve with multi-grain tortilla chips. Delicious!
Get more recipes in the Herbal Collective magazine online or join the Herbal Journey.
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