Meaty Seven Layer Bean Dip for your Super Bowl Party

Nancy Olah

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings: 12 to 20 people

Course: Appetizer

Cuisine: All American

2 cans refried black beans I used one can of HT Traders Organic Refried Black Beans and one can of HT Trades Organic Refried Black Beans with Roasted Red Jalapenos
1 tablespoon extra virgin olive oil
1 medium onion diced
1 11- ounce package of Beyond Meat Beef-Free Crumbles Beefy or Feisty
1 cup shredded Cabot white cheddar
1 cup Daiya Cheddar Style Shreds
1 cup Organic Valley Sour Cream
1 cup Follow Your Heart Vegan Gourmet Sour Cream Alternative
1 16- ounce package Wholly Guacamole Classic
1-2 pints organic cherry tomatoes
½ large red onion diced
2 cloves garlic minced or pressed
1 lime juiced
1 fresh jalapeno pepper minced
¼ cup minced fresh cilantro or more to taste
freshly ground salt and pepper
½-3/4 cup chopped black olives

Heat the refried beans in a lightly oiled skillet. Spread on the bottom of two lightly greased pie plates or a larger casserole dish.
Heat the olive oil in a skillet, and sauté the diced onion until translucent. Add the Beyond Meat Crumbles and sauté until they are cooked (about 4-5 minutes if they start out frozen - a little less if not frozen).
Layer the cooked Beyond Meat Crumbles over the refried beans.
The next layer is the cheese or vegan cheese. Since I’m making two versions, I put the real cheese in one dish, and the vegan cheese in the other. Just make sure you remember which is which because the next layer is either the sour cream or vegan sour cream.
Spread on a layer of Guacamole.
Mix the next seven ingredients together to make quick Pico de Gallo, and then spread that over the Guacamole.
Sprinkle the black olives over the top of the Pico de Gallo and serve. Just don’t tell your guests which version is vegan – make them guess!