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Scrumptious Vegan Layered Black Bean Dip

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Scrumptious Vegan Layered Black Bean Dip Ingredients:

  • 1 can Amy’s Vegetarian Organic Refried Black Beans
  • 2 tablespoons canned chopped green chilies, or more to taste
  • 2 tablespoons diced dill pickle (optional)
  • ? cup sliced black olives
  • 6 scallions, finely chopped
  • ¾ cup Kite Hill Vegan Cream Cheese
  • ½ cup salsa or more to taste
  • 2 small avocados, mashed
  • 1 cup organic grape tomatoes, finely diced
  • 1 cup diced sweet onions
  • 1 small to medium jalapeno pepper, finely chopped
  • 1 to 2 tablespoons fresh lime juice
  • 1 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 1 cup Pico de Gallo

Tasty Pico De Gallo Ingredients:

  • 4 ripe firm tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • ½ cup cilantro, chopped, or more to taste
  • 2-3 jalapeno peppers, finely chopped (if you don’t want as much heat remove the seeds)
  • 1 tablespoon lime juice
  • Himalaya pink salt, to taste

Scrumptious Vegan Layered Black Bean Dip Directions:

  1. In an 8” square baking dish, mix the refried beans and green chilies. Spread evenly over the dish. Sprinkle dill pickles, black olives and green onions.
  2. Next spread the salsa evenly over the top. Then add the cream cheese and spread it evenly.
  3. To make the guacamole, add the avocados to a bowl and chop or mash. Add tomatoes, onions, jalapeno, lime juice, cilantro, garlic, salt and pepper and mix well. Spread over the bean mixture.
  4. Top with the Pico de Gallo and serve or cover and refrigerate until ready to serve. Serve with crudité or tortilla chips.

Tasty Pico De Gallo Directions:

  1. Combine all the ingredients; cover and refrigerate for at least one hour. Serve with chips, over eggs, with roasted chicken, grilled steak, fish, bean dip, on tacos, etc.

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