If I were to name my favorite appetizer of all time, it would have to be a 7-layer taco dip. Whatever you want to call it, it’s game over as soon as I see this dip in front of me. My family had this at almost every gathering and it would be the one thing I would be looking forward to. Food always gets me inspired to elevate the dishes I eat. I live to eat different foods as much as I can. Unfortunately, for this dip, it was made from a can of refried beans, sour cream with taco dip, cheese, and fixings on top. I could eat the entire dip myself without getting an ounce of nutritional value out of it. When I found a remake of this recipe on Minimalist Baker, I was elated because I could eat my favorite dip without feeling like shit afterward from all the dairy. I went the extra mile by making a homemade pico de gallo to add to the guacamole and homemade refried beans. My smoky flair on the queso puts this dish over the top to make this the best vegan taco dip you will ever eat in your life.
Inspired by: https://minimalistbaker.com/vegan-7-layer-mexican-dip/ and any other 7 layer dip I’ve ever had
Ingredients (in order of layers)
For the Bean Dip:
1 15 oz can pinto beans, drained and rinsed
¼ cup water, divided
1 tsp paprika
Salt and pepper, to taste
** OR If you choose to opt-out, use 1 15 oz can of vegetarian refried beans from Trader Joe’s
For the Pico de Gallo:
¼ red onion, diced small
6 Roma or vine-ripened tomato, diced small
1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)
¼ bunch cilantro, chopped
1-2 fresh limes, juiced (I add 1.5 limes)
Salt and pepper, to taste
For the Guacamole
Use my restaurant quality guacamole recipe
For the Queso Dip
1 ½ cups raw cashews soaked overnight in cool water
1 lemon, juiced
⅓ - ½ cup nutritional yeast
½ cup vegetable broth
1 tsp Chili powder
1 tsp Paprika
1 tsp Cumin
1 tsp garlic powder
1 tsp Worcestershire sauce
⅛ tsp liquid smoke (optional)
Dash of hot sauce (optional)
For the Toppings:
Diced red onion
Diced red pepper
Diced cilantro
Directions:
1) In a large casserole dish, assemble the bottom layer by spreading the refried beans. To prepare the refried beans from scratch, add all of the ingredients with half the amount of water to a high-powered blender or food processor. Add more water and pulse until you achieve the desired consistency.
2) For the 2nd layer, spread pico de gallo on top of the refried beans. To prepare the pico de gallo, chop up all of the ingredients, and mix them together in a medium-sized bowl.
3) For the 3rd layer, spread guacamole on top of the pico de gallo. To prepare the guacamole, use any extra pico de gallo to combine with 2-3 ripe avocados. Mix in a separate bowl before adding this to the dish.
4) For the 4th layer, spread queso dip on top of the guacamole. In a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.
5) Top with diced red onions, red peppers, and cilantro. Enjoy with tortilla chips as a dip or as a delicious filling for tacos to go with your protein.
Check out my recipe book, “Quarantine Clean Eating” for other dishes I’ve created while at home during COVID-19 lockdown.
