Step 1

To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso - about 1/2 cup (amounts as original recipe is written // adjust if altering batch size). Alternatively, use my Cashew-less Vegan Queso.

Step 2

Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).

Step 3

To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.

Step 4

Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.