Mexican Layer Dip

  • Author: Kalee
  • 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!!!

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