The Cooking Doc | Ultimate 7 – Layer Dip | Vegan & Vegetarian
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Ultimate 7 – Layer Dip | Vegan & Vegetarian

Ultimate 7 – Layer Dip | Vegan & Vegetarian

DOWNLOAD THE VEGAN RECIPE CARD!

DOWNLOAD THE VEGETARIAN RECIPE CARD!

 

Who doesn’t love a good dip?  It is what everybody hovers around at any party, tailgate or picnic.  So I thought, let’s put the #ChangeYourBuds + The Cooking Doc spin on the dip!  Both of these are delicious and with fresh veggies, homemade pico de gallo (Check out my homemade version HERE!) these are extra delicious.

Hope you enjoy!

7 – Layer Dip (Vegetarian)

Ingredients:
(For two servings in 5-inch square glass dishes (Multiply x 5 for amounts for a 13×9 glass dish)

8 ounces low-sodium refried black beans (1/2 can)
2 tablespoons homemade, no-sodium taco seasoning – HINT:  Be sure to watch the video, I show you the full recipe there too. (2 tablespoons cumin, 2 tablespoons chile powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika)
½ cup light sour cream
¼ cup low-sodium or no-sodium salsa verde (GET MY HOMEMADE RECIPE HERE)
2 tablespoons Cotija cheese
2 tablespoons shredded Mexican cheese blend
½ avocado – cut into chunks
¼ cup homemade pico de gallo (1 cup of diced onions, 1 cup of diced tomatoes, ½ cup chopped cilantro, 2-3 seeded & diced jalapeños, juice of 1 lime –This is where you will get your spice. If you like it spicy, go crazy and use 4 jalapeños)
2 tablespoons sliced low-sodium black olives (if no low-sodium ones available then soak regular sodium black olives in water for 30 minutes and drain, this removes a lot of sodium)
2 green onions – chopped
3-4 cilantro sprigs
Homemade or store bought tortilla chips

Directions:

Mix refried beans and salsa verde (WATCH ME MAKE MY homemade version here) together and spread mixture in the glass dish
Mix the taco seasoning and the sour cream together and spread a thin layer over the beans
Add the avocado
Add the Cotija cheese
Add the shredded Mexican cheese
Add the Pico de gallo (GET MY homemade recipe here!)
Top with olives, cilantro sprigs and green onions
Serve chilled or room temperature
Don’t eat too much!

7 – Layer Dip (Vegan)

Ingredients:
(For two servings in 5-inch square glass dish (Multiply x 5 for amounts for a 13×9 glass dish)

8 ounces low-sodium refried black beans (1/2 can)
2 tablespoons homemade, no-sodium taco seasoning (2 tablespoons cumin, 2 tablespoons chile powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika)
½ cup vegan sour cream
¼ cup low-sodium or no sodium salsa verde
¼ cup shredded vegan cheese
½ avocado cut into chunks
¼ cup homemade pico de gallo (1 cup of diced onions, 1 cup of diced tomatoes, ½ cup chopped cilantro, 2-3 seeded & diced jalapeños, juice of 1 lime –This is where you will get your spice. If you like it spicy then use 4 jalapeños here.)
2 tablespoons sliced low-sodium black olives (if no low sodium ones available then soak some regular sodium black olives in water for 30 minutes and then drain)
2 green onions chopped
3-4 cilantro sprigs
2 radishes sliced
3-4 pieces of frisee lettuce
Homemade or store bought tortilla chips

Directions:

Mix refried beans and salsa verde together and spread mixture evenly in the glass dish
Mix the taco seasoning and the sour cream together and spread a thin layer over the beans
Add the avocado
Add the Cotija cheese
Add the shredded Mexican cheese
Add the Pico de gallo  (GET MY RECIPE HERE!)
Top with olives, cilantro sprigs, green onions, radishes and lettuce
Serve chilled or room temperature

Don’t eat too much!

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