Four-and-a-Half Layer Dip

February 4, 2010 at 8:48 pm 1 comment

Hello Amigos!

In the spirit of the Super Bowl, and Superbowl related snacks, I’d like to present the most awesomest chip dip, ever:  Four-and-a-Half Layer Dip!   Obviously, this is a vegan version of the classic 5-layer dip that usually includes sour cream and shredded cheddar.  My recipe uses a decadent cashew ricotta to replace the sour cream and cheese.   Since “4 layer dip” sounded so underwhelming to me, I squeaked in another half layer consisting of several yummy confetti garnishes!

Materials: food processor, spatula, clear, medium-sized casserole dish

1. Refried Bean Layer

  • 2 c. cooked pinto beans (or 1 can, drained)
  • 1 Tbs. cooking oil
  • 1 small onion, diced
  • 1 Tbs chili powder or taco seasoning
  • 1 jalapeno, minced (optional)
  • 1/4 tsp salt

Heat oil and saute onion and jalapeno until tender.  Dust with salt and chili powder and cook 30 seconds more.  Stir in Pinto beans and add a Tbs of water to thin out mixture.  Transfer to food processor or blender.  Blend, adding extra water if necessary to get a smoother consistency.  Adjust seasonings and spread into the bottom of glass dish.

2. Simple Guacamole Layer

  • 3 large, ripe avocados
  • lime juice to taste (about 1.4 C, about 2 limes)
  • salt to taste (1/2 tsp +)

Put 2 of the 3 avocados in food processor with lime juice and salt.  Dice remaining avocado into small cubes.  In a medium bowl, fold together.  Taste and adjust seasonings.  Spread over top of bean layer.

3. Cashew Ricotta Layer

  • 1/4 C thick cashew cream
  • 4 oz tofu, cubed roughly
  • 1 Tbs nutritional yeast
  • 1/2 tsp onion powder
  • juice of 1 lemon (about 1/4 C)
  • 1 tsp miso paste
  • 1/2 tsp salt

Combine all ingredients in food processor and pulse.  Every few pulses, scrape down sides of bowl.  Do not over-process, as you want a ricotta-like texture.  Taste and adjust seasonings.  Spread carefully on top of guacamole mixture.

4. Salsa Layer:

  • 8-10 cherry tomatoes, halved

Arrange decoratively on top of Cashew Ricotta mixture.

5. “1/2” Layer

  • 1 chopped green onion
  • 2-3 cilantro sprigs
  • 3-4 chopped black olives

Srpinkle green and olive pieces uniformly, arrange whole cilantro sprigs on top.

Serve with Tortilla Chips and enjoy!


Entry filed under: gluten-free, Uncategorized. Tags: , .

Guacabouli! Finally got my paws on some Daiya “cheese”!

1 Comment Add your own

  • 1. bitt  |  February 5, 2010 at 5:48 am

    looks beautiful and yummy!


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