You will love this 7 Layer Taco Bean Dip!   Serve it alongside a bowl of tortilla chips and you have a delicious, easy and healthy dip to bring to your next get together!

My 7 Layer Taco Bean Dip has had quite a transformation over the years!  It’s always been my most requested dish to bring to any family get together.

Back when I first started making Taco Dip, it was full of processed foods.   It was so quick and easy because just about everything came from a jar or a can!

When we switched to a plant based diet, my Taco Dip got a new makeover and it has just continued to evolve over the years.  The new and improved version is plant based, dairy free, meat free, and gluten free.    Instead of using processed foods, I load it up with whole food ingredients and get a lot more goodness and nutrition.  It’s just as delicious!

I hope you enjoy it!

7 Layer Taco Bean Dip

Ingredients:

• 2 cloves garlic, minced

• 4 cups pinto beans (or 2, 15 oz cans, rinsed and drained)

• 1/4 tsp garlic powder

• 1 tsp cumin

• 1/4 tsp sea salt

• 1 1/2 cups salsa (12 oz jar)

• 3/4 cup raw cashews (soaked)

• 1/4 -1/2 cup water

• 2 tsp apple cider vinegar

• 1  1/2 tsp chili powder

• 1 tsp lemon juice

• 1 tsp cumin

• 1/8 tsp sea salt

• 1, 15 oz can black olives, drained and sliced

• 2 tomatoes, diced

• 1 avocado, diced

• 1/4 cup minced cilantro

• 1/2 lime, juiced

Instructions:

In a small bowl, add cashews and enough water to cover and soak for 2 hours or pour boiling water over cashews to cover and soak for 30 minutes.  Drain water and set aside.  Preheat oven to 350 degrees.

Layer 1:  In a food processor or by hand, mash the pinto beans until smooth (the consistency of hummus.)  Add a little water as necessary.  Season with minced garlic, garlic powder, cumin and sea salt.  Stir to combine thoroughly and spread on the bottom of an 8 X 8 baking dish.

Layer 2:  Spread salsa on top of the bean layer.

Layer 3:  Add cashews, apple cider vinegar, lemon juice, sea salt, chili powder and 1/4-1/2 cup water to blender.  Blend until smooth and the consistency of sour cream.   Spread on top of the salsa layer.

Layer 4:  Sprinkle sliced black olives on top of the sour cream layer. Bake at 350 degrees for 30-40 minutes until heated throughout.

Layer 5: Layer diced tomatoes on top of the black olives.

Layer 6:  Layer diced avocado on top of the tomatoes

Layer 7:  Sprinkle with fresh cilantro and fresh lime juice and serve!

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Enjoy!

–Jen

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Print Recipe

5 Layer Taco Bean Dip (Vegan & Gluten Free)

Course

appetizers

Prep Time

20 minutes

Cook Time

30-40 minutes

Servings

servings

Ingredients

• 2 cloves garlic, minced
• 4 cups pinto beans or 2, 15 oz cans, rinsed and drained
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1 1/2 cups salsa 12 oz jar
• 3/4 cup raw cashews soaked
• 1/4-1/2 cup water
• 2 tsp apple cider vinegar
• 1 1/2 tsp chili powder
• 1 tsp lemon juice
• 1 tsp cumin
• 1/8 tsp sea salt
• 1 15 oz can black olives, sliced
• 2 tomatoes diced
• 1 avocado diced
• 1/4 cup minced cilantro
• 1/2 lime juiced

Course appetizers Prep Time 20 minutes Cook Time 30-40 minutes Servings servings Ingredients 2 cloves garlic, minced 4 cups pinto beans or 2, 15 oz cans, rinsed and drained 1 tsp cumin 1/4 tsp garlic powder 1/4 tsp sea salt 1 1/2 cups salsa 12 oz jar 3/4 cup raw cashews soaked 1/4-1/2 cup water 2 tsp apple cider vinegar 1 1/2 tsp chili powder 1 tsp lemon juice 1 tsp cumin 1/8 tsp sea salt 1 15 oz can black olives, sliced 2 tomatoes diced 1 avocado diced 1/4 cup minced cilantro 1/2 lime juiced

Instructions

1. In a small bowl, add cashews and enough water to cover and soak for 2 hours or pour boiling water over cashews to cover and soak for 30 minutes. Drain water and set aside. Preheat oven to 350 degrees.
2. Layer 1: In a food processor or by hand, mash the pinto beans until smooth (the consistency of hummus.) Add a little water as necessary. Season with minced garlic, garlic powder, cumin and sea salt. Stir to combine thoroughly and spread on the bottom of an 8 X 8 baking dish.
3. Layer 2: Spread salsa on top of the bean layer.
4. Layer 3: Add cashews, apple cider vinegar, lemon juice, sea salt, chili powder and 1/4-1/2 cup water to blender. Blend until smooth and the consistency of sour cream. Spread on top of the salsa layer
5. Layer 4: Sprinkle sliced black olives on top of the sour cream layer. Bake at 350 degrees for 30-40 minutes until heated throughout.
6. Layer 5: Remove dish from the oven and layer diced tomatoes on top of the black olives.
7. Layer 6: Layer diced avocado on top of the tomatoes.
8. Layer 7: Sprinkle with fresh cilantro and fresh lime juice and serve!

Recipe Notes

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

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