This Vegan Layered Black Bean Dip is made with five flavorful layers of beans, guacamole, salsa, cashew cheddar, and lettuce and served with tortilla chips!
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It’s been a while since I’ve followed any sort of sport. And with everything going on the past year, sports schedules have been so back and forth. It’s no wonder that I thought Super Bowl was the end of February instead of the beginning of the month! I’m not the biggest football fan to begin with, but I do look forward to a few things during the Super Bowl: the halftime show, the commercials, Puppy Bowl, and the food.
Since I’ve had to cut certain ingredients out of my diet, I figured the easiest way to enjoy football snacks and appetizers this weekend would be to make my own. So I used ingredients from my last Hungryroot delivery to make some healthier appetizers for Super Bowl. I’ll have another Super Bowl recipe posted on Friday, but for now let’s talk about this taco dip!
I’m making this dip with 100 percent vegan ingredients just because I’m trying to ditch the dairy. You could totally use shredded cheddar cheese and some sour cream in this, but I’m keeping it simple with cashew cheddar sauce.
Vegan Layered Taco Dip
This layered taco dip has five layers to it – black beans, guacamole, salsa, cashew cheddar sauce, and lettuce. Then, it gets topped with sliced black olives, green onions, and a drizzle of hot sauce! This makes a small bowl of dip that’s perfect for two – if you feel like sharing!
Everything I used for this dip was already prepared so I could get to layering right away! I started with a layer of Cuban Spiced Black Beans that I spread evenly at the bottom of my dish.
Then, I added a layer of guac. Fresh guacamole is one of the easiest things ever to make, but I love this Organic Green Chile Guacamole. It actually turned my once avocado hating husband into a guacamole fan!
Next, I added a layer of salsa. I used a mild chunky salsa since I planned on adding hot sauce later.
After that, I spooned in the cashew cheddar sauce. It’s thick and creamy and has a cheesy flavor thanks to nutritional yeast! You could sub in your favorite queso or some shredded cheddar instead.
The last layer is some chopped up lettuce, sliced black olives, and green onions. At this point, you can add a big ol’ dollop of sour cream on top. Instead, I’m kicking up the heat with a drizzle of Serrano Hot Sauce!
Now we need some chips! I cut flour tortillas into triangles and sprayed them with cooking spray. Then, I placed them on a baking sheet lined with parchment paper and baked them for 10 minutes at 350 degrees.
Once the chips are nice and crispy, you can toss them with a little salt and get to dipping!
- 10 oz. black beans
- 8 oz. guacamole
- 1 cup salsa
- 9 oz. cashew cheddar sauce
- 2 cups lettuce, chopped
- 1/3 cup black olives, sliced
- 1/4 cup onion, chopped
- Optional: hot sauce, lime wedges
- 6 - 10 inch white flour tortillas
- Cooking spray
- Salt, to taste
- Layer the black beans, guacamole, salsa, and cashew cheddar sauce in a medium glass dish.
- Add a layer of chopped lettuce on top. Then, add the sliced black olives and green onions.
- Serve with a drizzle of hot sauce on top and lime wedges, if desired.
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Use kitchen scissors or a pizza cutter to cut the tortillas into triangles.
- Place the cut tortillas evenly on the baking sheet and spray them with cooking spray.
- Bake for 10 minutes, flipping them halfway.
- Remove the tortilla chips from oven, toss with a little salt, and cool before serving.
There’s so much going on in this dip that I don’t even miss the dairy! Plus it’s made with healthy ingredients. It’s fresh, flavorful, and perfect for Super Bowl weekend or anytime snacking!
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Did you make this Vegan Layered Taco Dip recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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