Whole-Food-Five-Layer Dip

November 1, 2016

Traditional five-layer dip uses ingredients high in saturated fat that are calorie dense like dairy cheese and sour cream. Try this delicious, lighter, whole-food-plant-based version of five-layer dip for your next gathering. 


WELLstyle Five-Layer Dip




Fat free refried black beans, 1 can

WELLstyle Chunky Guacamole, 1 recipe portion (or use 2 smashed avocados)

1 cup prepared salsa (store bought or use WELLstyle Fresh Tomato Salsa Recipe)

Pinto beans, 1 can, drained and rinsed

Green leaf lettuce, 2 cups, coarsely chopped

Tomato, 1 large, cut in half, then sliced in half-moon shapes

Red onion, ¼, chopped

Red bell pepper, ¼, chopped

Black olives, ¼ cup, sliced

Salt & Pepper to taste




Use a 1.5-inch-deep, approximately 10-12 inch round serving dish to assemble the dip.  First layer: using a flat spatula, spread fat free refried black beans evenly into the dish. Second layer: spread guacamole evenly on top of the black beans, leaving some black beans exposed along the periphery.  Third layer: top the guacamole with prepared salsa, making sure to cover the guacamole entirely to help prevent browning of the avocado.  Fourth layer: spread pinto beans on top of the salsa.  Fifth layer: top with lettuce and sprinkle the chopped onion & bell pepper.  Scatter the black olive slices on top, then place tomato slices individually to create a “ring” topping the vegetables.  Salt and pepper to taste.  Cover dip tightly with plastic wrap and refrigerate for up to 24 hours prior to serving.    Recommend serving with cucumber slices, celery & carrot sticks, and/or baked tortilla chips.


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