Ingredients
- Layer #1: 15-ounce can of vegetarian refried pinto beans (I use Amy’s brand)
- Layer #2: 1 Large avocado, mashed with a sprinkle of sea salt and squeeze of lime juice. Or, 1 cup prepared guacamole. The real stuff, not the fake green goop
- Layer #3: 1 cup of Zesty Taco Cashew Cream (recipe above), more or less to preference
- Layer #4: About 3/4 cup of a thick salsa. If your salsa seems watery then strain the liquid out through a fine mesh strainer to prevent your dip from getting soggy
- Layer #5: Shredded iceberg lettuce. The flavor of iceberg is a staple in this type of dish
- Layer #6: Tomatoes + chopped red onion, or 1/3 cup pico de gallo
- Layer #7: Chopped cilantro
- Debatable layer #8: Sliced black olives. These are polarizing, use them at your own risk.
Instructions
Assemble the dip the day it will be served. Serve with sliced bell peppers, tomatoes, cucumbers and/or your favorite healthy tortilla chips. Tastes great warm or chilled. Will keep in the refrigerator up to one week, but the salsa might get a little watery so it’s best prepared the day of.
Notes
Note: I used a 1-quart round pyrex dish in the photos here