Description
This healthy 7-layer dip is dairy-free and vegan, with a zesty taco cashew cream standing in for the sour cream and cheese. Layer refried beans, avocado, cashew cream, salsa, lettuce, tomatoes and cilantro for an easy party dip. Serves 8, and it’s easily doubled.
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. Assembled dip keeps in the refrigerator up to 2 days, 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
