Healthy Seven Layer Mexican Taco Dip (vegan & gluten-free)

Prep Time 5 mins
Total Time 5 mins


  • 1 16 ounce can of refried beans (organic if possible)
  • 1/3 cup plain yogurt (I used a coconut yogurt)
  • 1 ripe avocado
  • 1/2 lime
  • 1 container of Garden Fresh Gourmet Restaurant Style Salsa
  • 1 pepper diced
  • 1/4 cup black olives
  • 2 tablespoons chopped cilantro (removed from stems)


  1. Make guacamole by mashing together avocado and juice from lime
  2. In a medium bowl (I used a shallow bowl) begin assembling the dip by adding a base layer of the beans followed by yogurt, guacamole, salsa, pepper, olives and cilantro
  3. Enjoy with your favorite chips!
  4. *You can make this a day ahead and leave in fridge but don't make guacamole layer until day of or it will brown!


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