It’s NFL playoff season with the Super Bowl just around the corner. So I made us the famous 7 layer dip!

But I switched it up with some homemade crockpot refried beans too!

Be sure to watch my video for more tips and fun!

Ingredients:

Refried Beans

• 1 lb dry pinto beans, rinsed
• 1 tsp each garlic powder, onion powder and black pepper
• 1/2 tsp each cumin, cayenne and paprika
• 1 red pepper, chopped
• 1 red onion, chopped
• 1 poblano pepper, chopped
• 2 jalapeños, deseeded and chopped
• 4 cups low sodium vegetable broth
• 3 cups water
• 1/2 stick vegan butter (I used country crock plant based)

7 Layer Dip

• 2 1/2-3 cups prepared and cooled refried beans
• Guacamole (3-4 mashed avocados, lime juice and black pepper to taste)
• 16oz Taco Sour Cream (vegan sour cream mixed with a taco seasoning packet)*
• Shredded lettuce, dried with paper towels
• Vegan shredded cheese (I used chao fiesta)
• Fresh pico de gallo
• Sliced jalapeño and green onions on top

Directions:

Refried Beans

1. In a crockpot, combine all of the refried beans ingredients except for the vegan butter and cook on high for 5 hours or low for 10 hours
2. Once they’re nice and soft, remove some of the broth and set aside in case you need it later
3. Add the vegan butter and immersion blend the beans until smooth, adding a little of that saved broth if needed (they will thicken as they cool so be wary of that fact to keep them a bit thinner)
4. There will be extra beans you can save for another meal or double the other ingredients to make a bigger dip

7 Layer Dip

1. Assemble in order of the ingredient list and enjoy!

*I used WayFare and homemade taco seasoning instead of the packet which is just 1 tbsp chili powder, 1 1/2 tsp cumin, 1/2 tsp each paprika, red chili flakes, garlic powder, onion powder and black pepper