PP EASY SEVEN-LAYER TEX-MEX DIP

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8-12 small individual glasses or one 10” x 10” casserole dish

Prep Time: 15 min

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INGREDIENTS

  • 1 14 oz can of spicy fat-free refried beans

  • 1 12 oz jar spicy red or green salsa

  • 1 1/2 c non-dairy unsweetened yogurt (like Kate Hill)

  • 1-2 ripe avocado, diced or mashed

  • sliced black olives

  • 1-2 red pepper, diced

  • 1 cucumber, diced

DIRECTIONS

  1. Layer ingredients in the order above into (our choice of) a 10” x 10” glass casserole dish - or - into 8-12 individual serving glasses, depending the glass size and the depth of each layer.

  2. Start with refried beans, to create an even base.

  3. Top with salsa, then oyogurt, then avocado or guacamole and finally with sliced olives, red peppers and cucumbers.

  4. Cover and chill until serving time and serve with toasted tortilla chips or fat-fee whole grain crackers.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Ann Arbor Vegan Kitchen

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