7 Layer Dip
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This easy 7 Layer Dip recipe features a surprise layer of meatless taco crumble to keep your company guessing, and munching, on healthy delicious snacks all evening long.
7 Layer Dip Recipe
Ingredients
Layer one: Beans
- 1 can of refried beans, such as Amy's Kitchen Organic Traditional Refried Beans
Layer two: Meatless taco crumble
- 1 1/2 cups of crumbled extra firm tofu or veggie ground like SoL Cuisine Organic Veggie Crumbles
- 1/3 cup of barbeque sauce
- 1 packet of taco seasoning (or 0.5 tbsp. cayenne, 0.5 tsp chili powder, 1 1/2 tbsp. Paprika)
- 1 tsp. coconut oil
- 2/3 cup chopped onion
Layer Three: Sour cream
- 1 cup sour cream or dairy alternative
Layer four: Salsa
- 1 cup Que Pasa Mexicana Salsa
Layer five: Cheese
- 1 cup shredded cheddar and Monterey jack or dairy alternative
Layer six: Garnish
- Chopped cilantro and green onion
Layer seven: Guacamole
- 2 ripe avocados
- 2 tsp. lime juice
- 3 tbsp. sour cream or dairy alternative
- Pinch of salt
ADDITIONAL GARNISH
- Kalamata olives
- Grape tomatoes
- Sour cream piping (1 ziploc bag required)
Instructions
- To first layer, sauté onions in coconut oil. Add crumbled firm tofu or veggie ground until heated and then stir in seasoning and barbecue sauce. Set aside.
- Mix avocados, lime juice, 3 tbsp. sour cream or alternative and salt. Set aside. (Hint: sour cream will make guacamole more spreadable. If in a hurry, use your favourite packaged guacamole.)
- Mix sour cream and 2 tbsp. of milk or alternative and set aside.
- Assemble each layer, beginning with refried beans and ending with guacamole.
- To make the field lines, put sour cream in Ziploc bag and cut small hole in the corner. (Hint: to make sour cream easier to pipe, first mix with splash of milk or dairy alternative.)
About The Author
Que Pasa
Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.
