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7 Layer Mexican Bean Dip vegetarian peanut butterless mexican gluten free appetizer

My buddy Rick Bayless and I have a lot in common. We both have a goatee (technically called a Vandyke), we both cook fantastic Mexican food, and we’re both whiter than white corn tortillas. Now I call this dish “Mexican” but it’s really not. It’s more Tex-Mex than anything else. But it certainly has roots in Mexican cuisine. This is a great appetizer for a party or potluck. Everyone will give a hoot (or toot) when you serve this delectable dish. It is easy to make and highly addicting. Be sure to serve with Homemade Tortilla Chips. But be warned: once you make this for guests, they’ll expect and demand it at every gathering thereafter.

Ingredients:7 Layer Mexican Bean Dip vegetarian peanut butterless mexican gluten free appetizer Print

2 cups (16oz can) nonfat refried beans (preferably homemade)
1 packet taco seasoning (reduced sodium)
1 (8oz) package nonfat cream cheese
1 cup (8oz) nonfat sour cream
1 (16oz) jar salsa (Green Mountain Gringo is a personal favorite)
1 medium ripe tomato, chopped
2 cups (8oz package) lowfat shredded cheddar cheese
1 cup lettuce or cabbage, shredded
1 (2oz) can of sliced black olives
1/3 cup sweet corn (frozen is better than canned)
1/3 cup cilantro, chopped
1/4 cup chopped red onions (optional)
1/4 cup chopped bell pepper (optional
7 green onion stems, chopped (optional)
Tortilla Chips, celery sticks and carrots for dipping

Instructions:

1. In a bowl, stir the taco seasoning into the refried beans and spread along the bottom of a 9×13 glass baking dish. In another bowl, whip the cream cheese and sour cream together until creamy and spread on top of the beans.

2. Spread salsa on top and sprinkle tomato, red onions and bell pepper (if using). Top with cheddar cheese, then the lettuce/cabbage, and finally with black olives, corn, cilantro and green onions, if using. Dollop with extra sour cream if desired. Refrigerate for 1 hour before serving, or read below for heating instructions.

Additional Info:

- Layer just the refried bean and cheddar cheese layers to the dish and heat it in the oven @ 350 degrees for 15 minutes. Then remove it from oven and continue to add the remaining ingredients.

- Add some lean ground meat to the bean layer. Leftovers are great for making wraps the next day.

- Sometimes canned refried beans are very dry so I recommend Homemade Refried Beans. Two excellent brands of canned refried beans are Kuner’s (both varieties) and Sunnyside (spicy jalapeno). If the brand you buy is too thick and dry, just add water until the desired consistency is reached.

Filed in Appetizer, Gluten Free, Mexican, Peanut Butterless, Vegetarian

4 Responses / Leave a comment »

  1. tasha says:

    Hi! I came across this post searching for a good side dish that featured beans. I made this for a potluck for a Boy Scouting event and it was the first empty tray on the table! Thanks for the recipe! Oh, I also included the homemade tortilla chips — what a hit!

    People at potlucks now expect this dish from me every time. And with the homemade tortilla chips it is always the first dish gone which is surprising given how much food it is. I’m glad you enjoyed it! ~ Nick

  2. Katrina says:

    This post cracked me up with the whole Rick Bayless thing. ;)
    7 layer dip is always a big hit around here. Going to have to try your homemade chips!

    • Nick says:

      Hah, Rick Bayless is my idol. A white guy with a love for Mexican food that owns killer gourmet Mexican restaurants!

      Make. those. chips.

  3. Can’t we add a little peanut butter?

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