6 Layer Dip | Vegan Nook

Ingredients

• 1 16-ounce can of vegetarian refried beans
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/3 cup water
• 3 Roma tomatoes, diced
• 1 small bunch of scallions, chopped, white and green parts
• 1 each red and yellow bell pepper, seeded and diced
• juice of 1 lime
• 1 tablespoon of chopped fresh cilantro leaves
• 1 12-ounce container of vegan sour cream
• 1 20-ounce jar of Picante sauce, strained with a fine mesh strainer
• 1 cup guacamole
• 10 ounces vegan Monterey Jack cheese, shredded
• 1 8-ounce can of sliced black olives, drained (optional)
• Sliced Jalapenos (optional)