Serves 10

• 1 16-ounce can vegetarian refried beans 
• 1 cup raw cashews
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 ripe avocados, puréed
• 1 medium lime, juiced, + 1 tbsp
• 3/4 cup cherry tomatoes (diced)
• 1/4 cup red onion (diced)
• 1/4 cup fresh cilantro (chopped)
• 1/2 bell pepper (diced)
• 1/4 cup black olives (diced)
• 1 handful fresh cilantro (optional // chopped)
• salt and pepper to taste

1. Make the cashew cream: In a blender, combine cashews, water, olive oil, lemon juice, and dash of salt and blend until creamy. Chill until ready to use.
2. Make the guacamole: In a small bowl, mash the avocados and blend with juice of 1 medium lime and dash of salt and pepper. 
3. Make the pico: In a separate small bowl, mix together cherry tomatoes, red onion, cilantro, 1 tbsp lime juice, and pinch of salt and pepper. 
4. Assemble the dip: In a shallow casserole or serving dish, spread out vegetarian refried beans, then top with cashew cream, followed by guacamole, then pico, then bell pepper, then black olives, then cilantro.
5. Serve immediately with tortilla or pita chips or cover and refrigerate. Can be made up to 1 day in advance.

Per serving

Calories: 177; Total Fat: 13.3g; Saturated Fat: 2.4g; Cholesterol: 0mg; Sodium: 34mg; Total Carbohydrate: 9.9g; Dietary Fiber: 2.8g; Total Sugars: 3.5g; Protein: 3.2g; Vitamin D: 0mcg ; Calcium: 17mg; Iron: 1mg; Potassium: 267mg