Who loves a 7 Layer Dip? WE DO! And this one is VEGAN!
4 perfectly ripe avocados, mashed
1 small vine-ripened tomato, seeded and chopped
½ jalapeño, finely diced
½ lime, juiced
¼ tsp salt (taste and adjust the seasoning as necessary)
¼ red onion, finely diced (optional)
1 can black beans, drained and rinsed
½ tbsp coconut oil
2 cloves garlic, minced
¾ cup vegetable broth
1 tsp chili powder
1 tsp lime juice
salt, to taste
Hummus (make your own or use store bought, we love HOPE Original Recipe Hummus)
Salsa (Choose your favorite, our's is Tochigan Farms)
½ cup Daiya Cheddar Shreds
1-2 vine-ripened tomatoes, seeded and chopped
2-3 green onions, chopped
Heat ½ tbsp coconut oil in a large skillet over medium heat.
Add the minced garlic, stir and cook for 15-30 seconds. Add the drained black beans and cook until most of them soften and burst, about 2-3 minutes. Add the chili powder and lime juice. Use a potato masher or fork to mash approximately half of the beans before adding the vegetable broth. Finish mashing the beans to your desired consistency. Simmer until thick.
Taste and adjust the seasonings as necessary. Because the salt content of different brands of vegetable broth can vary, pay attention to the amount of salt you add. Make sure the re-fried beans are delicious all my themselves!
In a medium bowl, mash the avocado but leave the mixture a little bit chunky.
Add the chopped tomato, red onion, jalapeño, lime juice, salt, and cilantro. Mix to combine.
Taste and adjust the salt and seasonings to suit your preference. Make sure the guacamole is delicious all by itself!
Assembling the Dip
This dip is best served in a glass bowl or dish to show off the layers (I made mine in a round 4 cup Pyrex container.) In a 6-9" serving dish, first layer the re-fried beans, followed by the guacamole, (optional: add a thick layer of Daiya cheese), then the salsa, and then the hummus. Top with a generous sprinkle of chopped tomato, green onion, and Daiya Cheddar Shreds.