There's only one thing better than a six-layer dip, and that's a seven-layer dip! So go ahead, be brave, toss a few diced jalapenos on top! You'll be glad you did!
Here's what you need:
1 16-ounce can vegetarian refried beans
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup water
3 Roma tomatoes diced
1 each, red and yellow bell pepper, seeded and diced
juice of 1 lime
1 12-ounce container vegan sour cream
1 20-ounce jar of Picante sauce, strained with a fine mesh strainer
1 cup guacamole
10 ounces vegan, Monterey Jack cheese, shredded
1 small bunch of scallions, chopped, white and green parts
1 8-ounce can of sliced, black olives, drained (optional)
Sliced Jalapenos (optional)
In a saucepan over medium heat, combine the beans, onion, garlic, chili powder, and cumin. Stir in the water and cook until the beans are warmed. Remove from heat and spread the bean mixture evenly into an 8 or 9 Inch Clear Glass Pie Plate. Set the plate aside, or refrigerate to chill. Prepare the veggie mixture by chopping and dicing the tomatoes, scallion, and bell pepper. Add them to a medium-sized bowl. Add the lime juice and cilantro and stir to combine. Set aside.
Start by spreading the vegan sour cream over the bean mixture. Next, add the strained Picante sauce, spread it evenly over the sour cream, add the vegetable mixture, then top with guacamole, shredded cheese, and green onion. Add the sliced black olives if using and a few jalapenos if desired. If you prefer to make individual servings, divide and layer the bean dip evenly in 10 to 12 individual serving bowls. Then follow the directions above for assembling each one. Serve with your favorite tortilla chips for a delicious appetizer - or meal!