7 Layer Sweet Potato Bean Dip

This 7 layer sweet potato dip is my latest rendition of all my favorite flavors.

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 five times that first week. I could’ve handled more too.

I’m a fajita lover (hence my homemade fajita seasoning) 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 new ways to eat these comforting flavors at home.

It ended up being a salad topper for my dinner one night while it served as 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. It’s just my kind of seemingly fancy but simple entertaining. And these tasty treats are dairy free, so they can sit out for a while at a party. No worries of spoiling cheese or sour cream.

Healthy 7 Layer Sweet Potato Dip

In addition to being a vegan dip recipe, it’s also a gluten-free appetizer. Since I always try to be mindful of everyone’s dietary needs, this is perfect for everyone at the table (or at an upcoming Cinco de Mayo party)!

Honestly, nobody will notice there’s no meat or cheese. The colors are so beautiful, the flavors are SO GOOD, and everyone will want seconds of this tasty, healthy dip.

If you really go over the top, you can make homemade pico de gallo for one of the layers and really impress your guests! Now we just need to whip up a Mango Margarita on the Rocks (or two) to get this fiesta going! Who’s with me?

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7 LAYER SWEET POTATO DIP

I'm a sucker for anything with sweet potato. And if there are two things I LOVE to eat with sweet potato, it's avocados and black beans. Don't ask why, but the flavors are perfect. Add a few other favorites and you have a sweet potato bean dip on your hand. There's no dairy, so you don't have to worry about it sitting out too long!

Course Starters/ Snacks

Cuisine Mexican

Keyword appetizers, dip, mexican, plant based, vegetables, vegetarian

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Author Luci Petlack

Ingredients

• 2 cups sweet potatoes flesh approx. 2 medium sweet potatoes
• 15 oz. black beans drained & rinsed
• 1 ripe avocado mashed + sprinkle of salt
• 1 recipe fajita vegetables diced
• 1 cup shredded lettuce
• ½ cup favorite pico de gallo homemade recipe
• 1 jalapeno seeded and sliced

Instructions

1. Layer ingredients in dish. Serve with chips or tortillas.

to serve warm

1. Preheat oven to 350 degrees.
2. Layer sweet potato flesh, beans, and fajita vegetables in oven safe dish.
3. Bake 20-25 minutes until warm. Top with remaining ingredients.

Recipe Notes

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