Vegetarian 6-layer Mexican Dip is the easiest potluck or weeknight dinner dish, perfect for hot summer days and impressive looking with 6 defined layers.
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This is a dish my family loves, but I honestly reserve it for when I have absolutely no time at all to make dinner. It’s literally 10 minutes from start to beautiful finish. Vegetarian 6-layer Mexican Dip is a little different from the traditional recipes around the web. For one the obvious, there is no meat layer. Flavorful refried black beans replace the pinto beans in this version for less fat, fewer carbs and a fuller taste.
Eat it hot? Or cold? Typically, Vegetarian 6-layer Mexican Dip would be served cold. However, if you warm it up in the oven it turns into this creamy melty amazing dip. Here’s the catch. Once you heat it, the layers are no longer clearly defined and it doesn’t save as nicely. Best to only heat it if you aren’t expecting leftovers.
Things you’ll Need: 2-qt Casserole Dish or a Trifle Bowl (#sponsored)
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Jump to RecipePrep Time: 10 Minutes Cook Time: 0 Minutes Serves: 12
Ingredients:
- 16 ounces Refried Black Beans
- 16 ounces Guacamole
- 12 ounces Salsa
- 24 ounces Sour Cream
- 8 ounces Shredded Mozzarella and Cheddar Blend
- 2 ounces Sliced Black Olives
Instructions:
- In a 2-quart casserole or trifle dish, smooth the Black Beans into an even layer. Next, place large scoops the guacamole all around the dish, then smooth out gently into an even layer on top of the beans.
- Pour the Salsa evenly over the guacamole and smooth it gently. Add large plops of the Sour Cream evenly around the dish. Smooth gently starting in the middle and moving outward to avoid the salsa mixing in with the sour cream.
- Lastly, Sprinkle the Shredded Mozzarella and Cheddar blend all over the top of the sour cream, followed by the sliced Olives.
- Chill for an hour in the refrigerator before serving to keep the layers nice and defined. This dish can be served hot or cold. If you would like to heat it, warm it in a 350 degree oven for 15-20 minutes. The layers are not smooth if heated. Serve with your favorite tortilla chips.
Notes: Dip separates a bit if frozen, so I don’t recommend it. You can store in the refrigerator 3-4 days. If heated, it can be saved and reheated a second time, though it’s best on the first serving. Kept cold, this can be served again and again.
Vegetarian 6-layer Mexican Dip
Equipment
- 2-qt Casserole Dish or Trifle Bowl
Ingredients
- 16 ounces Refried Black Beans
- 16 ounces Guacamole
- 12 ounces Salsa
- 24 ounces Sour Cream
- 8 ounces Shredded Mozzarella and Cheddar Blend
- 2 ounces Sliced Black Olives
Instructions
- In a 2-quart casserole or trifle dish, smooth the Black Beans into an even layer. Next, place large scoops the guacamole all around the dish, then smooth out gently into an even layer on top of the beans.
- Pour the Salsa evenly over the guacamole and smooth it gently. Add large plops of the Sour Cream evenly around the dish. Smooth gently starting in the middle and moving outward to avoid the salsa mixing in with the sour cream.
- Lastly, Sprinkle the Shredded Mozzarella and Cheddar blend all over the top of the sour cream, followed by the sliced Olives.
- Chill for an hour in the refrigerator before serving to keep the layers nice and defined. This dish can be served hot or cold. If you would like to heat it, warm it in a 350 degree oven for 15-20 minutes. The layers are not smooth if heated. Serve with your favorite tortilla chips.
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