In The Marley Kitchen: Vegan 7 Layer Dip
I am always experiencing with ways to make indulgent recipes more healthy. Dips are always a big hit with my boys so this week I made this vegan 7 layer dip that was a big hit!
-4 ripe avocados, mashed
-1 small vine-ripened tomato, seeded and chopped
-½ jalapeño, finely diced
-juice of ½ lime
-¼ tsp salt
-¼ red onion, finely diced
-1 can black beans, drained and rinsed
-½ tbsp Ziggy Marley Coco'Mon coconut oil
-2 cloves garlic, minced
-¾ cup vegetable broth
-1 tsp chipotle powder
-1 tsp lime juice
-salt, to taste
-Hummus (you can make your own or use store bought)
-½ cup vegan Cheddar Shreds
-1-2 vine-ripened tomatoes, seeded and chopped
-2-3 green onions, chopped
Heat ½ tbsp coconut oil in a large pan over medium heat.
Add the minced garlic, stir and cook for 15-30 seconds. Add the drained black beans and cook 2-3 minutes. Add the chipotle powder and lime juice. 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.
In a medium bowl, mash the avocado until slightly chunky.
Add the chopped tomato, red onion, jalapeño, lime juice, salt, and cilantro. Mix to combine.
Assemble the dip
This dip looks its best served in a glass bowl or dish to show off the layers, so in a clear glass serving dish, first layer the refried beans, followed by the guacamole, then the salsa, and then the hummus. Top with a generous sprinkle of chopped tomato, green onion, and vegan Cheddar Shreds. Chill untill ready to serve. Goes great with corn chips and tosted tortillas.