I live for Mexican food. I can blame it on being a California girl, I suppose. Luckily, my guy is at the same fiesta! After two weeks of delicious Italian food in Rome and Florence last year, we came home and had Mexican food at least four times that first week. I could’ve handled more too. I’m a fajita lover and my guy is into burritos and good enchiladas. Since our love of Mexican cuisine seems to know no end, I’m always looking for and discovering new ways to eat these comforting flavors at home. This 7 layer sweet potato dip ended up being a salad topper for me and a soft taco filling for him. I love the idea of serving this in individual servings though. These are plain drinking glasses, loaded with the seven layers of this delectable vegan dip. And these tasty treats are dairy free, so they can sit out at a party without the worry of spoiling cheese or sour cream.
In addition to being a vegan dip recipe, it’s also a gluten-free appetizer, making it perfect for everyone at your table or at your upcoming Cinco de Mayo party! Now we just need to whip up a Mango Margarita on the Rocks (or two) to get this fiesta going!
7 LAYER SWEET POTATO BEAN DIP
- Layer ingredients in dish. Serve with chips or tortillas.
to serve warm
- Preheat oven to 350 degrees.
- Layer sweet potato flesh, beans, and fajita vegetables in oven safe dish.
- Bake 20-25 minutes until warm. Top with remaining ingredients.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo