Bean, guacamole, and chipotle cream layers topped with fresh veggies make the perfect dip!  This vegan and gluten free dip is great for a summer BBQ or taco tuesday.

For some reason lately, I’ve been on a Mexican food kick.  I think I’m deeply entrenched in Mexican food withdrawal since moving from San Diego to Kansas City almost two years ago.  I know, I should probably be over it by now, but I miss all the fresh, delicious Mexican food that was everywhere in San Diego.  We’ve tried out a few Mexican restaurants in KC, but have yet to find one that we like.  Which leads me to make my own favorite Mexican inspired recipes at home.  I love chips and guacamole, but I wanted to step it up a notch and make a layered dip.   This dip is fresh, creamy, and SCREAMS summer.  Score!!! 

I started with black beans, and pureed them with taco seasonings and lime juice.  Then I mashed some avocados and cilantro and layered that on top of the beans.  I wanted a creamy (dairy free) layer, so I pureed some soaked cashews with chipotle peppers and adobo, and topped it all off with fresh chopped veggies (you could use plain yogurt instead if you’re not avoiding dairy).  Magic!  Who needs good Mexican restaurants when you can make amazing recipes at home?  This is a winner!  I can’t wait to go shovel some more in my mouth. 🙂


5 from 1 reviews
  • Author: 
  •  Prep Time: 20 mins
  •  Total Time: 20 mins
  •  Yield: 10 1x



  • Black bean layer
  • 1 (15oz) can black beans, drained
  • 1 Tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Avocado layer
  • 2 large avocados
  • 1/2 cup chopped fresh cilantro
  • 1 Tablespoon lime juice
  • Chipotle cream layer
  • 1 cup cashews, soaked in water for at least 4 hours and drained
  • 1/4 cup non-dairy milk
  • 13 chipotle chiles + 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic
  • Veggie Toppings
  • Shredded romaine
  • Cherry tomatoes, halved
  • Red onion
  • Olives
  • Green Onions


  1. Using a pie dish, start with the bean layer. Puree beans, seasonings and lime juice in a food processor until smooth. Layer beans in bottom of pie dish. Next, mash avocado and stir in cilantro and lime juice. Layer on top of beans. Next, puree cashews, milk, chiles, and seasonings in a food processor until smooth and creamy. Layer that on top of avocado. Finally, top with fresh veggies of your choice. Enjoy!!!