There's only one thing better than a 6 layer dip, and that's a 7 layer dip. So go ahead, be brave, toss a few diced jalapenos on top! You'll be glad you did!
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 small bunch scallions, chopped, white and green parts
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 w/fine mesh strainer
10 ounces vegan, Monterey Jack cheese, shredded
1 8-ounce can of sliced, black olives, drained
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 to 9-inch round pie plate or cake pan. Set the pan 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, spreading it evenly over the sour cream, then sprinkle with the shredded cheese. Add vegetable mixture evenly over the cheese, then top with sliced black olives. Top the entire pan with a few jalapenos if desired.
If you prefer to make individual servings, just divide and layer the bean dip evenly in 10 to 12 individual serving bowls. Then follow the directions above for assembling each serving.
Serve with your favorite tortilla chips for a delicious appetizer - or meal!