Seven-Layer Dip

Ingredients

• 1 can vegetarian refried beans
• 1 large ripe avocado, peeled and mashed
• 1 T lime juice
• ½ tsp garlic salt
• ¼ c tofu sour cream (see recipe in this section)
• ¼ c vegan mayonnaise (found in some local grocery stores)
• 1 package taco seasoning mix
• 2 large ripe tomatoes, finely chopped
• 1 cup dark green leafy lettuce, chopped
• 1  4-oz can chopped green chilies
• 1  4-oz can sliced black olives

Preparation

1. Spread beans evenly on the bottom of a 9 X 9-in baking pan.
2. Mash avocado with garlic salt and lime juice and spread evenly over beans.
3. Whisk together in a small bowl the sour cream substitute, vegan mayonnaise and the taco seasoning packet until smooth. Spread over avocado layer.
4. Evenly sprinkle a thick layer of tomatoes, then the lettuce, green chilies, and top with black olives.

Note: You might want to warm this dip right before serving by placing in oven at 325 degrees F for approximately 20 minutes. Don’t actually bake it until it bubbles because this could ruin the avocado and lettuce.