December 10, 2013

Vegan Mexican Layered Dip Recipe


I need you to promise me that the next time you host or attend a party, that you make this dip! Not only will people be bowing down to you due to your delicious and impressive dip but you will also be talked about for years to come as the person who makes amazing vegan food. But in all seriousness, this is one crazily tasty dip. I guarantee that if this was served at a party, you would quietly sneak it away and eat it all for yourself... it is that delicious!! When Jerome and I first made this, we photographed it and then sat at our table in silence and ate the whole thing between us. It was soooo filling and we didn't end up eating dinner because it was so delicious and wholesome. On that note, you could even make this as a dinner dish by making our tortilla chips (see the tips section at the bottom of this post) and covering them with the layers. It would be like a yummy vegan nachos recipe! Anywho, I hope you all love this as much as we do :)


makes 1 medium-sized dip


Bean Layer:
   1 cup canned refried beans
   1 garlic clove, crushed
   1/4 teaspoon cumin
   1/4 teaspoon 'smoked' paprika
   salt and pepper

Guacamole Layer:
   1 large avocado
   2 teaspoons lime juice
   salt and pepper

Sour Cream Layer:
   150g silken tofu
   1 teaspoon lemon or lime juice
   1/2 teaspoon sweetener
   1/2 tablespoon Soy Milky Lite
   2 1/2 teaspoons apple cider vinegar
   good pinch of salt

Salsa Layer:
   1 cup diced tomato
   1 tablespoon finely diced purple onion
   1 teaspoon lime juice
   1 tablespoon finely chopped coriander leaves
   salt and pepper

Garnish Layer:
   green onions
   sliced olives
   coriander leaves

   tortilla chips, to serve (see tips)*


  1. Make the bean layer: Add all 'bean layer' ingredients to a small bowl and mix until combined. Spoon the mixture into a dip bowl and press down into an even layer. Set aside.
  2. Make the guacamole layer: Add all 'guacamole layer' ingredients to a small bowl and mash with a fork until combined. Taste and season with more salt and pepper if needed. Spoon the guacamole into the dip bowl and spread into an even layer over the bean layer. Set aside.
  3. Make the sour cream layer: Add all 'sour cream layer' ingredients to a processor and blend until smooth and creamy. Taste and season with more salt if necessary. Add more apple cider vinegar or lemon/lime juice for more acidity if needed. Pour the sour cream evenly over the guacamole layer in the dip bowl. Set aside.
  4. Make the salsa layer: Add all 'salsa layer' ingredients to a bowl and toss until combined. Season with more salt and pepper if needed. Spoon the salsa over the sour cream layer in the dip bowl. Set aside.
  5. Garnish: Top the dip with your favourite garnishes such as sliced green onions, olives and coriander leaves. 
  6. Serve with tortilla chips! Enjoy!

  • *You could purchase chips or corn chips to serve with your dip or prepare 'tortilla chips' like we do. To do this: Slice 3 wholemeal tortillas into triangles and place them on a baking tray. Spray with oil and sprinkle with smoked paprika and salt and pepper. Place under the grill until lightly browned and crispy. They are amazing and look so rustic and home made! 
  • Feel free to purchase store-bought vegan sour cream.
  • Alternative to canned refried beans - blend up canned kidney or pinto beans and season accordingly. 
  • Use any desired sweeteners in your sour cream... or omit the sweetener completely. I used brown sugar!


The nutrition information above is an approximate guideline.

8 comments :

  1. This looks amazing. I will try it!

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  2. Totally up my alley! Great recipe and photo! Lovely blog you have here, too!

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    Replies
    1. Oh thank you. I hope that you enjoy it! I could eat a whole one for myself :D

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  3. Thank you for your vegan blog. Veggieful inspires me to keep eating healthy foods that look good.

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  4. this was delicious, thank you for amazing vegan recipes xx

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