Mexican Layered Dip (Dairy Free, Vegan)

Mexican food is absolutely delicious but it doesn’t have to be a nightmare for your waist. Choosing healthier versions of your Mexican favourites can make a meal that was once unhealthy become super healthy. This is a great dip for parties or as an appetiser with any family or friend get together’s or as a picnic dish.  You can make this as spicy or as mild as you want.

I like to use legumes that I have prepared properly, I soak any beans for 24-48hrs and change the water a few times then I cook them in high heat (pressure cooker) until cooked then freeze them in bags to use easily when I need them.

You can serve with chia or flaxseed crackers, healthy organic corn tortilla chips as a treat or with a toasted pita triangles or for a lighter version serve over a bed of salad and make it a main meal to enjoy!

Prep: 30mins Serves: 6-10

Bean Layer:

2 (15 oz.) cups of red kidney beans, cooked or canned

½ teaspoon salt

½ tsp ground cumin

½ tsp of paprika

½ tsp chili powder

½ tsp garlic powder

6 tbsp of water

Sour Cream:

1 ¼ cups raw cashews, soaked in hot water for 1 hour then rinsed

1/3-1/2 cup (190 mL) water (add 1/3 cup then extra for a runnier consistency)

2 tbsps. fresh lemon juice

2 tsp apple cider vinegar

1/2 teaspoon fine sea salt (I use Herbamare)

Guacamole:

2 avocadoes

¼ of a small red onion

1-2 tbsp. of pickled jalapenos

1 tsp. of lime juice

1 tsp. of apple cider vinegar

¼ bunch of coriander

1 garlic clove

1 small tomato, diced

¼ tsp of sea salt

 Garnish:

1 tomato, finely diced

¼ red onion, finely diced

½ small red pepper, finely diced

Coriander leaves, chopped coarsely

Directions:

• Bean Layer: combine all ingredients together in a bowl and partially mash with a fork so some of the beans are mushed but you still have whole beans and combine well.

• Sour Cream: blend ingredients in a high powdered blender until a smooth consistency forms.

• Guacamole: mash avocados or blend in a blender or food processor and add in onion, jalopenos, lime juice, vinegar, coriander, garlic and salt. Diced the tomato finely and mix in to the guacamole.

• Garnish: Prepare and dice tomatoes, onion, peppers and coriander.

• In a dish layer the beans, then the sour cream, then the guacamole and top with the salsa, if you want to prepare anything ahead, make the beans and sour cream and store separately until you want to serve the dish.

• Serve immediately and enjoy with crackers, healthy chips or as a topping on a salad.