The Healthiest Mexican 5 Layer Black Bean Dip – That’s Insanely Delicious (Serve it Warm!)
Finally a healthy five layer black bean dip recipe that will leave you feeling aah instead of blah so you can go back for more. And more. Layers of nothing but tasty, warm Mexican goodness including fresh guacamole. A plant-based take on an old classic.
One of my most vivid memories from my childhood revolves around food (is it any wonder that I grew up to be a chef?).
I’m sitting at the kitchen table at a friend’s house in Montreal. It’s Christmas time. I can smell warm salsa and melted cheese as steam from the baking dish warms my face (the cold of Montreal winters lingers in your bones long after you’ve come in from the snow).
I take a tortilla chip from the napkin-lined serving basket and dip it into the four layers of melted cheddar, salsa, black beans, and cream cheese. I put the chip in my mouth and promptly declare that I will not leave the table until I have eaten enough of this dip to put me into a food coma.
I’m eight years old.
The Best (and Healthiest) Vegan Black Bean Dip
Thirty years later, my obsession with bean layer dip shows no signs of letting up. That said, I no longer eat dairy or corn. You’d think that would prove problematic, but luckily, I’m a master of substitutions (like this insanely delicious cashew cream that makes for a luscious sour cream dupe). Or how about substituting your dipping chip for some homemade, crunchy potato chips, eh?
After years of testing and tweaking, this recipe has become my go-to. It starts with a base of homemade cashew cream cheese on the bottom, followed by homemade bean dip, homemade guacamole, salsa, and my favorite non-dairy cheese from Miyoko’s. I suggest topping it with some fresh cilantro and serving it with your favorite corn-free tortilla chips. My personal favorites are either from The Real Coconut or from Siete Foods.
While (let’s be honest, here) no dairy-free substitute can really ever come close to the perfection that is real melted cheese, this dip makes up for it in other ways. In my humble opinion, it is a worthy contender to the OG. To turn this into a full-blown fiesta, serve it up with this burrito bowl and Mexican rice recipe and raise your glass with a delightfully refreshing blood orange margarita or this watermelon margarita recipe. Salud!
The Organic Authority Approved Tools for This Black Bean Dip Recipe
When it comes to the right tool for the job, we say why not make it a beautiful one while we’re at it. And that’s what you’ll find with this 8×8″ Baking Dish by Made In — she’s gorgeous and she also comes with a red rim option.
Layer up this incredible crowd-pleaser in this naturally non-stick, non-toxic French porcelain beauty. For a full rundown on our favorite non-toxic bakeware picks, read our chef’s review.
Cook up the luscious and shockingly healthy black beans (homemade is always so much better!) layer of this dip in the perfect saucepan, which we happen to think is this 4 quart sleek number by Made In.
This non-toxic Stainless Clad Saucepan cleans up surprisingly easy thanks to the 5-ply construction. For more chef-reviewed and approved picks, read our non-toxic cookware roundup.
Giving this recipe a try? We’d love to hear how it turns out for you in the comments, or show us on Instagram and tag us at @organicauthority.
Mexican Black Bean Dip Recipe Assembly
Ingredients
Black Bean Dip
Cashew Cream Cheese
Guacamole
Other Ingredients
Preparation
5 Layer Mexican Vegan Black Bean Dip: The Method
1. Make the black bean dip: heat the avocado oil in a saucepan (we’re obsessed with this beauty by Made In) over medium-low heat. Add the shallots and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the beans and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and cook for about 30 minutes or until soft. Remove from the heat and season with lime juice, salt, and pepper. Use a potato masher to crush the beans to the consistency of guacamole. Set aside.
2. Make the cashew cream cheese: combine the soaked cashews, lemon juice, coconut aminos, salt, and pepper in a food processor with ⅓ cup of water. Process until smooth, about 5 minutes, stopping halfway through to scrape down the sides. Set aside.
3. Make the guacamole: combine the avocado flesh, lime and lemon juice, salt and pepper in a bowl, and mash with a potato masher until smooth. Set aside.
4. Assemble the dip: spread the cashew cream cheese out in an 8×8-inch baking dish. Top with black bean dip, guac, and salsa. Finish with shredded non dairy cheese and place under the broiler for about 2 minutes, or until the cheese is melted and browned. Top with roughly chopped cilantro (and any other garnish, like olives), and serve with your favorite tortilla chips.
Enjoy!
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