Five-Story Bean Dip

If you're invited to a party and want to take something other than wine, here is a great dip idea. All the different layers give this dish a very interesting flavor. I would suggest assembling it in a lower dish for easier dipping. A glass dish would be perfect, allowing all the layers to be easily admired:)

Five-Story Bean Dip: Party Vegan cookbook: Robin Robertson

1 1/2 cups cooked or 1 (15-oz) can pinto beans, drained and rinsed

1/2 tsp. chili powder

1 1/2 cups tomato salsa, well drained

1 cup guacamole

1/2 cup vegan sour cream

1 (4-oz) can diced mild green chiles

1 tbsp. fresh lime juice

1/4 tsp. salt

4 green onions, finely chopped

1 ripe tomato, coarsely chopped

1/2 cup sliced pitted black olives

1/4 cup finely chopped fresh cilantro (optional)

Tortilla chips, for serving

In a medium bowl, mash the beans with the chili powder. Add 1/2 cup of salsa and mix well to combine. Spread the bean mixture on the bottom of a glass bowl or in a circular shape on a platter. Spread the guacamole on top, followed by the remaining 1 cup salsa.

In a small bowl, combine the sour cream, chiles, lime juice, and salt. Mix well. Spread the sour cream mixture on top of the salsa.

In a separate small bowl, combine the green onions, tomato, and olives. Spread the vegetable mixture on top of the sour cream mixture and sprinkle with the cilantro. Cover and refrigerate for at least 30 minutes before serving. Best if eaten same day that it is made.