Thoughts on double dipping?
Yay or nay?
That’s a hard no for me, unless you’re not planning on sharing with a single soul.
And this festive dip is meant for sharing… do you want to consume an entire can of refried beans in one go?
The magical (or musical, depending on your upbringing) fruit will surely have the neighbors in a fit of giggles.
If they have a sense of humor, that is.
Okay enough with the silliness.
This dip is both pretty and pretty tasty, so you might as well whip up a batch for your next get together!
Don’t forget to snap a few pics before everyone digs in.
For the gram, you know.
All you have to do is layer your favorite vegetarian refried beans with creamy mashed cado, sautéed diced zucchini + colorful bell pepper, sweet corn, fresh lime juice, spicy chili powder, and earthy ground cumin, juicy tomato, and sprouted seeds.
Season it up with hot sauce, throw some shredded romaine hearts on top then let the dipping commence!
P.S. Take store-bought tortilla chips to the next level by toasting them on a metal baking sheet at 425 for 3 to 5 minutes until fragrant and lightly golden brown. Drool.
P.P.S. The ingredient amounts don’t have to be exact. I personally dislike measuring, so eyeball if you want!
P.P.P.S. Yes a flourish of cilantro would be lovely, I just didn’t have any on hand.
Festive Vegan Bean Dip
Ingredients
- 15 ounce can vegetarian refried beans (I used Trader Joe's Refried Pinto Beans Salsa Style)
- Hot sauce, to taste (I used Aardvark Habanero)
- 1/2 teaspoon avocado oil
- 1/2 cup small dice zucchini
- 1/2 cup small dice red, orange or yellow bell peppers
- 1/3 cup frozen corn
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder, or to taste
- 2 teaspoons fresh lime juice
- Pink sea salt, to taste
- 1/2 cup lightly mashed avocado (1 small avocado)
- Pink sea salt to taste
- Fresh lime juice, to taste
- 1/3 cup diced tomato (I used sliced cherry tomatoes)
- 1 tablespoon sprouted mixed seeds (I used Go Raw)
- 1/4 cup shredded romaine lettuce hearts
- Tortilla chips, for serving
Instructions
- Warm the beans in a small pot over medium-low heat, stirring occasionally. Season with hot sauce.
- Meanwhile, heat the oil in a medium-small nonstick skillet over medium heat.
- Saute the zucchini for 4 minutes or until just tender, then stir in the peppers, corn, cumin, chili powder, lime and salt. Cook for 2 minutes, or until hot.
- While the vegetables are cooking, season the mashed avocado with salt and lime.
- In a medium-small bowl, layer half of the hot beans, followed by half of the mashed avocado, half of the sautéed vegetables, half of the seeds, and half of the tomatoes.
- Repeat the layers with the remaining ingredients, finishing off the bowl with shredded lettuce. Serve with warm tortilla chips.