I’ve heard about Stacie’s famous vegan bean dip for some time now. Since I’ve been off gluten and dairy recently, I figured it would be fun to try this dip with some gluten-free tortilla chips. And who better to show me how to make it than my dear friend Stacie herself!
After showing up at my door with loads of fresh organic produce and her signature smile, I couldn’t wait to get our little party started! We cranked up the tunes (an EP Stacie brought over from a local artist, Dustin Saylor, which we had on repeat all afternoon – definitely check him out!) and got to chopping!
After a few simple steps, we created a beautiful dip that I couldn’t wait to dig into!
Stacie’s Vegan Bean Dip
1 can organic vegetarian refried beans (preferably Amy’s brand)
3 avocados (plus extra 1/2 avocado for garnish)
1 – 8oz. container vegan sour cream (preferably Tofutti’s)
1/2 packet organic taco seasoning
1 – 4oz. can chopped black olives
1/2 cup vegan cheddar cheese
1/4 cup freshly chopped organic tomatoes
2 tbsp chopped organic cilantro
1. Stir beans and spread in one even layer over bottom of serving dish.
2. In separate bowl, mash together the avocados with the juice from one lime and layer over beans.
3. In another bowl, mix the sour cream with the taco seasoning and layer on top of the guacamole. Proceed by sprinkling the olives over the sour cream, followed by the cheese, then the tomatoes, and finally finish by garnishing with additional avocado slices and chopped cilantro.
I couldn’t have asked for a more wonderful day. Catching up with Stacie, reliving all our past adventures and road trips, cracking up at each other about who is becoming more “granola” faster (haha)… I feel so fortunate to have such a wonderful friend in my life.