Here's a game day classic made vegan and we guarantee your hardcore football fans won't be disappointed! Don't try to argue with me... there are 7 layers here... so watch how it's made in our latest YouTube recipe video below.
** makes 8-12 servings
1 can (approx. 1 3/4 C) refried beans
3/4 C onion, finely diced
1/2 tsp chipotle chili powder
1/2 tsp sea salt
1 tsp vegetable oil
2 ripe avocados
2 limes, juiced
1-2 garlic cloves
1/4 tsp sea salt
1/4 tsp ground pepper
1/4 C cilantro, finely chopped
1 C salsa
1/2 C tomato, finely diced
1 C yellow pepper, finely diced
1/2 C sliced black olives
1 green onion, finely chopped
You can make your refried beans from scratch if you like, but we find it easier to just buy them in a can. You can also use plain black beans or kidney beans if you don't want to add any sautéed onions. This is totally customizable!
In a pan over medium heat sauté the onions in 1 teaspoon of vegetable oil for 1 minute and then add chipotle chili powder and sea salt and cook until soft and fragrant - about 3 more minutes.
Add this to the refried beans and stir to combine well. Place this mixture in the bottom of your deep dish as the first layer. Spread so the top is even and the mixture gets into the bottom corners of the dish.
Make your guacamole layer in a food processor to get it really creamy. This helps it spread as a layer in the dip as well as helps the "dip-ability" of the dish! If you don't have a food processor just try to mix the guacamole as smooth as you can by hand. Combine the avocado with lime juice, garlic, sea salt and ground pepper until smooth. Add cilantro (if you want) after the mixture is created in the food processor so you can still see the cilantro leaves in the mixture.
Then add your sour cream layer on top of the refried bean layer. Then add your guacamole layer. Salsa is next. Then even spread the diced yellow pepper and tomatoes as the next layer, and top with black olives, and then green onion. Refrigerate the dip until ready to serve!