Mexican 7 Layer Dip recipe (dairy, gluten, egg, soy, and sugar free)

I found this great recipe on the Gluten Free Club site. Make dietary adjustments as needed.

If you need to avoid dairy, use Daiya brand or make your own sour cream from coconut milk, and use Daiya vegan Cheddar Cheese.

I used turkey bacon instead of pork bacon.

I used Amy's Organic Refried Beans (vegan and come in a BPA-free can). They are delicious.

Ok, so it's not 7 layers, but it's hard to stop adding more layers of all your favorites. Customize this dip however you like, this is just a yummy starting point!

Once you have all your layers chopped, shredded, and ready to go, start layering everything in a clear dish: try a pie plate, baking dish - even small wide mouth mason jars to create individual dips.

Mexican 7 Layer Dip

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Author: Marla Hingley

Prep time: 15 mins

Total time: 15 mins

Serves: 8

Classic appy dish - it has something for everyone! Omit any layer you like to make it according to your liking and dietary needs, replace with whatever you like!

Ingredients

• 1 can (16oz) GF refried pinto or black beans (or less depending on size of bowl used)
• ½ cup GF sour cream
• 1 tomato, diced
• 1 avocado, diced
• 1 Tbsp lime juice
• 1 tsp GF green hot sauce (salsa verde)
• ½ tsp salt
• ¼ cup cheddar cheese, grated
• ¼ cup cooked bacon, chopped
• ¼ cup black olives
• 2 Tbsp green onions, minced

Other Toppings Ideas

• Shredded lettuce
• Salsa (as its own layer or mixed with refried beans)
• Use Greek yogurt or soft tofu instead of sour cream
• Mix refried beans with 4 oz GF cream cheese

Instructions

1. Spread refried beans into bottom of serving bowl, about ½" thick.
2. Spread sour cream over beans, followed by tomatoes.
3. In a small bowl combine avocado, lime juice, hot sauce and salt. Toss gently to combine then add over tomatoes.
4. Sprinkle cheese, and then the bacon and green onions.