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HEALTHY MEXICAN LAYERED DIP (VEGAN, GF)


Okay okay okay… so it doesn’t score highly on the pretty scale, but it is delicious I promise!! While hosting a Mexican themed potluck I made this vegan dip, and it was SO easy and a lot of the ingredients I already had on hand.  I know that personally sometimes I look at vegan recipes, and I’m like who has time for that, but this one wasn’t complicated and the ingredients were familiar to me.

At an attempt to include a friend of mine who is vegan I decided to give it a go. It was honestly so
delicious, and you would never know it was vegan if I didn’t tell you
ahead of time. I was so happy when the party was over and there was only
a small fraction of the dip left! 
So this “seven layered” inspired dip is actually pretty easy to make. I made the first two layers ahead of time and mixed up the guac right before the party. I was so impressed with the “cheese” sauce layer; it tasted so good, and the texture really resembled a cheese sauce. 


This recipe is perfect for hosting because everyone gets to enjoy it! I love that it’s gluten free as well as vegan, and for my non vegan friends I made sure to include things like shredded cheese, and sour cream to be enjoyed a long side this dish! We were also serving pulled pork burritos, so I think a lot of folks used the dip to fill their burritos too.  Just some ideas to think about 🙂


 HEALTHY MEXICAN LAYERED DIP (VEGAN, GF)

Recipe retrieved from Detoxinista


INGREDIENTS


“Refried” Bean Layer:

2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked black beans)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water


“Cheese” Sauce:

1 cup mashed potatoes (used Yukon Gold)
1/2 cup water
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 tablespoon onion powder
1 teaspoon salt
2 tablespoons finely minced jalapeño (optional)




Guacamole:

2 ripe Avocados, pits removed
3 tablespoons lemon juice (about 1 lemon)
1 Roma tomato, chopped (about 1/2 cup)
1/2 cup finely diced red onion
1 clove garlic, minced
1/2 teaspoon salt




Optional Toppings:

Prepared salsa, chopped green onions, for garnish

DIRECTIONS:


To prepare the bean layer, combine all of the ingredients in a food
processor and process until a uniform texture is achieved. Spread the
beans evenly over the bottom of a 9″x9″ dish. I don’t have a food processor (crazy I know), so I literally just mashed the bean layer with all the ingredients.  I used Yves organic black beans, did you know their cans are BPA free?  I was pumped!
To prepare the cheese sauce layer, cut a large Yukon Gold potato into
chunks (I didn’t bother peeling them) and steam for 10-15 minutes, until fork tender, then fork-mash in
a bowl and measure out one cup to use in the sauce. Combine all of the
sauce ingredients in a blender, and blend until completely smooth and
creamy. Pour over the bean layer and set aside.
To prepare the guacamole, combine all of the ingredients in a large
bowl, and mash together with a fork OR if you like a chunky guac like I do I simply mash the avocados with lemon or lime juice and then add the veggies and stir. Spoon the guac over the cheese sauce layer, and
then top with salsa and garnish with
chopped green onions. I didn’t bother to add the salsa on the top, but I did sprinkle on some cilantro and drizzle some franks red hot sauce to add a little kick.
Serve immediately, or chill in the fridge until you’re ready. I also tossed in the two pits from the avocado to help prevent it from turning brown before I got to serve it.  Just be sure to advise your guest to eat around the pits! LoL they could be a choking hazard.

What do you think blog reader would you give it a go?
 

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1 Comment

  • Reply Meg Norris April 23, 2014 at 1:45 am

    Get in my belly!!

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