Recipe of the Week: Layered Bean Dip
When your stomach is rumblin’, you want something fast, easy, and delicious. Since we’re on a Mexican food kick here at peta2, I wanted to share my old standby—layered bean dip. It’s great because all of the ingredients can be found at your local grocery store. Check it out:
Layered Bean Dip
- Can of vegetarian refried beans
- Avocado (one or two—depending on how much guac you want)
- Green onions
- Can of black olives, chopped or diced
- Salt, pepper, and onion powder, to taste
- Tortilla chips
Open the can of beans and spread them in a layer on a plate. Stick this in the microwave until it’s warm (less than 30 seconds). Scoop out the desired amount of avocado into a bowl, then mash up with a fork and season to taste with salt, pepper, and onion powder. Add this as the next layer on top of the beans. Next up, chop up the tomato and green onions. Add the chopped tomato in a layer next (you can also use salsa if you’re feeling extra lazy).
Finally, if you’re serving this to a group of people, you can be nice and top off half of the dip with green onions and the other half with the black olives. Those olive and/or onion haters will appreciate your thoughtfulness (you can also just layer both across the entire dip). Serve with tortilla chips.
And that’s it! This is great to bring to a potluck—it gets devoured. For other easy and delicious dip recipes, be sure to check out PETA’s Vegan College Cookbook.