The Healthiest Mexican 5 Layer Black Bean Dip – That’s Insanely Delicious (Serve it Warm!)

Finally a healthy five layer black bean dip recipe that will leave you feeling aah instead of blah so you can go back for more. And more. Layers of nothing but tasty, warm Mexican goodness including fresh guacamole. A plant-based take on an old classic.

Image of healthy Vegetarian vegan 5 layer black ben dip on a table served with a small bowl of tortilla chips. It's the healthiest 5 layer bean dip ever via Organic Authority
Credit: Photo by Lauren Lobley

One of my most vivid memories from my childhood revolves around food (is it any wonder that I grew up to be a chef?).

I’m sitting at the kitchen table at a friend’s house in Montreal. It’s Christmas time. I can smell warm salsa and melted cheese as steam from the baking dish warms my face (the cold of Montreal winters lingers in your bones long after you’ve come in from the snow). 

I take a tortilla chip from the napkin-lined serving basket and dip it into the four layers of melted cheddar, salsa, black beans, and cream cheese. I put the chip in my mouth and promptly declare that I will not leave the table until I have eaten enough of this dip to put me into a food coma.

I’m eight years old.

The Best (and Healthiest) Vegan Black Bean Dip

Thirty years later, my obsession with bean layer dip shows no signs of letting up. That said, I no longer eat dairy or corn. You’d think that would prove problematic, but luckily, I’m a master of substitutions (like this insanely delicious cashew cream that makes for a luscious sour cream dupe). Or how about substituting your dipping chip for some homemade, crunchy potato chips, eh?

After years of testing and tweaking, this recipe has become my go-to. It starts with a base of homemade cashew cream cheese on the bottom, followed by homemade bean dip, homemade guacamole, salsa, and my favorite non-dairy cheese from Miyoko’s. I suggest topping it with some fresh cilantro and serving it with your favorite corn-free tortilla chips. My personal favorites are either from The Real Coconut or from Siete Foods

While (let’s be honest, here) no dairy-free substitute can really ever come close to the perfection that is real melted cheese, this dip makes up for it in other ways. In my humble opinion, it is a worthy contender to the OG. To turn this into a full-blown fiesta, serve it up with this burrito bowl and Mexican rice recipe and raise your glass with a delightfully refreshing blood orange margarita or this watermelon margarita recipe. Salud!

The Organic Authority Approved Tools for This Black Bean Dip Recipe

Image of an 8x8" porcelain baking dish by Made In that's perfect to serve up this black bean dip recipe.
Made In will make this black bean dip recipe look even better. Credit: Image courtesy of Made In Cookware

When it comes to the right tool for the job, we say why not make it a beautiful one while we’re at it. And that’s what you’ll find with this 8×8″ Baking Dish by Made In — she’s gorgeous and she also comes with a red rim option.

Layer up this incredible crowd-pleaser in this naturally non-stick, non-toxic French porcelain beauty. For a full rundown on our favorite non-toxic bakeware picks, read our chef’s review.

Image of Stainless Clad Saucepan by Made In for cooking the bean layer for the black bean layer dip.
Made In’s saucepan is just the tool to cook up the beans.Credit: Image courtesy of Made In

Cook up the luscious and shockingly healthy black beans (homemade is always so much better!) layer of this dip in the perfect saucepan, which we happen to think is this 4 quart sleek number by Made In. 

This non-toxic Stainless Clad Saucepan cleans up surprisingly easy thanks to the 5-ply construction. For more chef-reviewed and approved picks, read our non-toxic cookware roundup.

Giving this recipe a try? We’d love to hear how it turns out for you in the comments, or show us on Instagram and tag us at @organicauthority.

Mexican Black Bean Dip Recipe Assembly

Image of the Healthiest vegan vegetarian 5 layer Black Bean Layer Dip Layer showing step #1 Cashew Cream in a bowl via Organic Authority Black
The first layer in our 5 layer black bean dip: Cashew Cream Cheese. Sooo delicious!Credit: Photo by Lauren Lobley
black beans
The second layer of our black bean dip: the black beans!
guac
The third layer: Guacamole. Our five layer dip wouldn’t be a five layer dip without fresh guacamole! Credit: Photo by Lauren Lobley
Flavor Level Up: Secrets for Growing Basil
The fourth layer of our Mexican 5 Layer Bean Dip: the fresh salsaCredit: Photo by Lauren Lobley
cheese
The final step in making our Mexican 5 Layer Bean Dip: Adding the cheese!Credit: Photo by Lauren Lobley
Image of the Healthiest Vegetarian, Vegan 5 Layer Black Bean Dip In All The Land --- final product in a white ceramic baking dish on a wood table via Organic Authority
And scene. Adding the finishing touch of fresh cilantro to our delicious 5layer bean dip. So good! Credit: Photo by Lauren Lobley
30 min. Prep
35 min. Cook
1 hr 5 min. Total
4 Servings

Ingredients

Black Bean Dip

Cashew Cream Cheese

Guacamole

Other Ingredients

Preparation

5 Layer Mexican Vegan Black Bean Dip: The Method

1. Make the black bean dip: heat the avocado oil in a saucepan (we’re obsessed with this beauty by Made In) over medium-low heat. Add the shallots and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the beans and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and cook for about 30 minutes or until soft. Remove from the heat and season with lime juice, salt, and pepper. Use a potato masher to crush the beans to the consistency of guacamole. Set aside.

2. Make the cashew cream cheese: combine the soaked cashews, lemon juice, coconut aminos, salt, and pepper in a food processor with ⅓ cup of water. Process until smooth, about 5 minutes, stopping halfway through to scrape down the sides. Set aside.

3. Make the guacamole: combine the avocado flesh, lime and lemon juice, salt and pepper in a bowl, and mash with a potato masher until smooth. Set aside.

4. Assemble the dip: spread the cashew cream cheese out in an 8×8-inch baking dish. Top with black bean dip, guac, and salsa. Finish with shredded non dairy cheese and place under the broiler for about 2 minutes, or until the cheese is melted and browned. Top with roughly chopped cilantro (and any other garnish, like olives), and serve with your favorite tortilla chips.

Enjoy!

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Lauren Lobley is a mom of two, private chef, published cookbook author, food blogger, and host of a podcast... More about Lauren Lobley

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