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Mystery Box: 4 Layer Black Bean Dip

Serves 6 30 minute prep time

By Jamieson McCormack on February 17, 2016, categorized in Sides & Appies

Mystery Box: 4 Layer Black Bean Dip

Nothing bad can happen when there is a good dip around. Honestly, nothing! Think about the worst party you’ve ever been to… now imagine discovering an amazing dip just as the party reaches its all-time worst. Just the act of dipping and eating can make take a situation from dull to DELICIOUS! This is one of those dips. A party-saving, with-a-spoon eating, happy-place kind of dip. And it’s so simple to make, you’ll wonder why it hadn’t become your party companion sooner!


  • Bean Layer:
  • 1 (15oz) can black beans
  • 1/2 cup water
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup (the secret ingredient!)
  • 2 sun-dried tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • A dash of cracked black pepper
  • Cashew Cream Layer:
  • 2 cups cashews
  • 3 1/2 cups water
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • Guacamole Layer:
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 cloves minced garlic
  • 1/2 tsp sea salt
  • Fresh Salsa Layer:
  • 2-3 medium sized fresh tomatoes
  • 1/2 red onion
  • 1-3 splashes of your favorite hot sauce (to taste)
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro
  • 1/4 tsp sea salt
  • A dash of cracked black pepper
  • Pinch of ground cumin
  • Your choice of tortilla chips


  • Warm a frying pan on medium heat with 1 tablespoon olive oil before adding black beans. Add cumin, smoked paprika, sun-dried tomatoes, sea salt and cracked pepper and stir continually for 5 minutes. Turn pan off and allow to cool.

  • Make cashew cream: Bring 2 cups of water in a pot to boil. Add cashews and boil for 15minutes, then strain from water. Add cashews to food processor with 1/2 cup water, apple cider vinegar, garlic powder and sea salt, pureeing on high till smooth. Set aside.

  • Take your bean mixture and add to your clean food processor with remaining olive oil, water and your super-secret maple syrup and puree till desired consistency. You can now taste your mix and add more sea salt, spices or maple syrup to taste.

  • Add beans to your serving dish as the first layer.

  • Add cashew cream on top of bean dip in your serving dish.

  • Make guacamole layer by mashing all ingredients together.

  • Add guacamole layer on top of your cashew cheese layer.

  • For the fresh salsa layer, roughly chop tomatoes and onion and add to bowl, mixing in all other ingredients.

  • Add this layer to the top of guacamole in your serving dish.

  • Garnish with fresh herbs and serve with crunchy veggie sticks, tortilla chips or heck, just dip your finger on in there! I won’t tell!


Jamieson McCormack

Jamieson Eileen is a Registered Holistic Nutritionist here in the Greater Vancouver Area. She has followed a vegan lifestyle for over 4 years and is passionate about plant-based living! No matter where you are starting from or how far you want to go, she knows everyone is capable of guiding their health towards the life they want! In her spare time, Jamieson performs on a local Vancouver comedy improv team, Off Key Improv. You may also spot her running mountain trails or taking bites of food larger than she can actually handle. Follow along with her and all her antics on Twitter or Instagram: @JamiesonEileen
Jamieson McCormack

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