Plant Based Seven Layer Dip
Servings
8
About This Recipe
Give this tasty Mexican-inspired party food a try. This slightly adapted recipe is by The School Night Vegan
Ingredients
425 g refried beans 1 can or homemade equivalent
1 teaspoon cumin ground
½ teaspoon fine sea salt
½ onion finely chopped
Juice of 1 lime
¼ teaspoon fine sea salt
3 avocados ripe, 2 mashed and 1 cubed
3 tablespoon coriander fresh, finely chopped
½ onion finely chopped
3 tomatoes finely chopped
150 ml vegan 'sour cream'
100 g vegan 'cheese'
70 g sliced black olives
2 tbsps chives finely chopped
Instructions
In a medium bowl, mix together the refried beans ingredients. Spread in an even layer on the bottom of your serving dish (ideally a see-through one to make the most of the layers).
In a medium bowl, combine all the guacamole ingredients in the order listed (see notes in blog post for more details). Gently spread this over the bean layer.
In a medium bowl, combine the salsa ingredients. Mix well and gently spread this over the guacamole layer.
Top the salsa with the vegan sour cream. Sprinkle the shredded vegan cheese over the top.
Finally, add the sliced black olives over the vegan cheese and top with the chopped chives.
Serve with plant based tortilla chips.