Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com
Makes: 8-12 small individual glasses or one 10” x 10” casserole dish
Prep Time: 15 min
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
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.
Start with refried beans, to create an even base.
Top with salsa, then oyogurt, then avocado or guacamole and finally with sliced olives, red peppers and cucumbers.
Cover and chill until serving time and serve with toasted tortilla chips or fat-fee whole grain crackers.
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