Plant Based Mexican 7 Layered Dip
This Homemade Mexican 7 layered dip is the perfect dish for parties and is the first dish to disappear.
Notes
Quantity depends on the size of your glass container:
7 Layers:
Repeat layers if possible (repeat any layers of your liking) Serve with Oil free Corn Totillas baked into Tortilla chips
- Refried Pinto Beans
- Salsa
- Cashew Queso
- Guacamole
- Shredded Lettuce
- Green Onions, chopped
- Black Olives, chopped
- Take 2 cups cooked pinto beans or 1 can Pinto beans or you can use store bought refried beans (just ensure it is Oil Free)
- Mash it with a potato masher or food processor with a S blade
- Add seasonings like Taco seasoning or Total brand seasoning, to taste
- Set aside.
- Tomatoes
- Onion
- Garlic
- Jalapeno
- Lime
- Salt
- Roast whole Tomatoes in the oven until some black spots form
- Add some Onion and Garlic about 10 mins before the Tomatoes are ready
- Blend all the ingredients to pulse until roughly chopeed and salsa consistency is achieved
- 1 med. sized potato
- 1 med. sized carrot
- 1 med. sized onion
- 4 cloves of garlic
- 1/4 cup raw cashews
- 1 teaspoon Smoked Paprika
- 1/4 cup Nutritional Yeast
- 1/2 Tablespoon lemon juice/lime juice
- 1/2 teaspoon salt
- Steam potatoes, carrot, onion, garlic, cashews until fork tender
- Add steamed ingredients and smoked paprika, nutritional yeast, lime juice and salt
- Blend until smooth creamy consistency is achieved
- Adjust flavorings to taste
- Ripe Avocados
- Tomatoes, chopped
- Onions, finely chopped
- Garlic, finely diced
- Juice of 1 Lime
- Jalapeno (optional)
- Salt to taste
Repeat layers if possible (repeat any layers of your liking) Serve with Oil free Corn Totillas baked into Tortilla chips
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