Vegan Mexican Layer Dip

My family is notorious for our spread of appetizers mid-day Thanksgiving, and this year I really wanted to have something special that would still be vegan-friendly. One of Keith's favorite appetizers that my aunt Becky usually makes is a Mexican layer dip made from cheese, cream cheese, and canned chili. I attempted to give him something that he liked while redeeming the nutritional value. I think it was a success. Keith liked it, but said that you can not put the dips in the same category because they do not have ANY of the same ingredients. Whatever...it is delicious :)

Vegan Mexican Layer Dip

1 can vegan refried beans
1 package guacamole
1 1/2 cups black bean and corn salad http://sarahsfreshlife.blogspot.com/search?q=black+bean+and+corn+salad
1 cup organic salsa
1 cup Veggie Shreds
1/2 cup sliced black olives

1. Prepare the black bean and corn salad.

2. On a large plate or platter, spread the refried beans as your base layer. Next layer the guacamole, followed by the black bean salad, salsa, Veggie Shreds, and black olives.

3. Serve with Organic Tortilla chips.

**I think that chopped scallions would be great on top of this too. Make it with what you like and enjoy!!