I made this twice for different parties last weekend and still didn’t have leftovers. Seven layer dip often has lots of dairy and sits overnight to combine the flavors. I prefer it fresh and encourage all fresh ingredients. For example, there is prepackaged guacamole, but fresh avocados make a huge difference.
1 can vegetarian re-fried pinto beans
2 TBS cold water
2 medium avocados
Half of one lemon
1 container Tofutti non-hydrogenated sour cream
1 can large black olives, sliced into circles
2 medium tomatoes, seeds removed and diced
2 green onions, sliced into circles
In a bowl, mix the beans and water until smooth and fluffy, place as first layer of dip in a square glass pan. By adding liquid and air, you are helping to make the dip soft and easier for chips to pick up.
In another bowl, mash avocados with 1 TBS fresh lemon juice from the half a lemon, place as the second layer of dip.
Spoon on salsa as the third layer. A thinner layer will make the fourth layer easier to add, but use as much salsa as you desire.
Stir sour cream until smooth and fluffy, carefully spoon on as fourth layer. Again, use as much as you desire. I tend to not use the entire tub.
Layer black olives next, fifth layer.
Diced tomatoes are the sixth layer.
Sliced green onions are the seventh layer.
Serve with corn chips for a gluten-free option or tortilla chips. Make sure you get to have some because the dip will go quickly!