ULTIMATE SEVEN LAYER DIP

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

FOR THE BEANS

2 cans black beans

1⁄4 c veggie broth

2 T tomato paste

1 t cumin

1⁄2 t garlic powder

1⁄2 t salt

1⁄2 t black pepper

1⁄2 t chili powder

1⁄2 t oregano

CASHEW SOUR CREAM

1 1⁄2 c raw cashews

3⁄4 c water

2 T lemon juice

1⁄4 t salt

Blend all ingredients in a high-speed blender until completely smooth, about a minute. Add more water, depending on how thin or thick you want the sauce. It thickens over time, especially when refrigerated, so add more water if you want it to be drizzly. Store in an airtight container in the fridge and use throughout the week.

EVERYTHING ELSE

Guacamole

2 c of your favorite jarred chunky salsa

2 c Pico de Gallo (look for recipe in the index)

2 c lettuce, diced

1⁄4 c fresh or frozen corn (thaw if frozen)

1 bag of corn chips

  1. Drain and rinse the beans, then heat them up in a small pot over medium heat with the rest of the bean ingredients. Stir together occasionally then turn off the heat after about 5-10 minutes and mash well.

  2. Layer your dish from bottom to top:

1. Beans

2. Guacamole

3. Cashew Sour Cream

4. Pico de Gallo

5. Jarred chunky salsa

6. Lettuce

7. Corn + drizzle more Cashew Sour Cream

Serve with veggies and/or chips

Lettuce, Tomatoes, CornBethanee WrightComment