7 Layer Bean Dip


Give this beautiful recipe by Heart Healthy Vegan Recipes a try on your next big game day. It’s secretly good for you. :0)

  • Servings: 8
  • Time: 1 hour
  • Difficulty: easy
  • Print


  • 2 dozen corn tortillas, quartered
  • juice of one lime (approximately 2 tablespoons of juice)
  • 2 cloves garlic
  • 2 15-ounce cans pinto beans with no added salt, drained
  • 2 tablespoons nutritional yeast
  • zest and juice of one lime
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cayenne pepper
  • about 3/8 cup water
  • ½ bunch green onions, sliced
  • ½ pound frozen corn, cooked according to package instructions
  •  1 12.3-ounce box of Mori-Nu silken tofu, lite firm (see Note)
  • 2 tablespoons Taco seasoning with no added salt
  • juice of one lime
  • 12 sliced kalamata olives
  • 1 bunch cilantro, chopped
  • 2 medium or 1 large tomato, chopped
  • 1 jalapeño, sliced, for garnish, optional


  1. For the chips: Preheat your oven to 400°F. This is one of those times when an oven thermometer is helpful. What I have found is that typically ovens are not fully preheated when they indicate they are. If you don’t have an oven thermometer and you aren’t certain of your oven temperature, watch the chips carefully when you bake them.
  2. Cut the tortillas in quarters and arrange on cookie sheets covered with Silpats® or parchment paper. You will need 4 cookie sheets for 2 dozen tortillas. I only have two, so I cook 1 dozen tortillas at a time.
  3. Strain the juice of one lime and place the juice in a squirt bottle (trust me – if you don’t strain the juice, you will clog your spray nozzle). Add another ¼ cup or so of water so that there’s enough liquid in the bottle for the spray nozzle to work. Spritz the tortillas thoroughly and place into the oven (the lime juice will provide a bit of salt-like taste; you can just use water if you’d prefer not to hassle with the lime juice).
  4. Bake for 14 min, or until the edges of the tortillas are lightly brown.
  5. Remove from the oven, turn over the tortillas, and spray again with the lime juice/water solution. Return to the oven and bake another 4 or 5 minutes. In my experience, these chips will taste burnt before they look it, so don’t let them get too brown. Remove from the oven and place the chips on racks to cool.
  6. For the bean layer: Fit your food processor with the steel blade, turn it on, and drop the garlic down the feed chute. Once the garlic is minced, turn off the food processor, scrape down the sides of the bowl; and add the beans, nutritional yeast, zest and juice of a lime, cumin and cayenne pepper. Add 1/4 cup of water and purée until smooth. Scrape down the sides of the food processor, add more water if necessary, and process briefly. Spread onto a serving platter. Rinse the food processing bowl and blade with water.
  7. Top the bean layer with the green onions and corn.
  8. For the tofu layer: Place the tofu, taco seasoning, and juice of the remaining lime into the food processor and purée until smooth. Spread on top of the corn.
  9. Top the tofu layer with kalamata olives, cilantro, tomatoes and the optional jalapeño slices.
  10. Serve with the tortilla chips.
  11. Refrigerate leftover dip (which is a great filling for burritos). I normally toss any remaining chips in with my compost because they lose their crispness, though it is unusual to have any left over.

via Sliced, Diced and Puréed for the Big Game —


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