Summer is here and that means bbq’s parties & lots of hot weather grubbin’ ; ) Nothing hits the spot like a great dip so this one is a sure hit. It’s vegan (as always), gluten free and can be made soy free. You can half this recipe for a smaller batch but the full recipe makes enough to last the whole party ; ) Enjoy!
1 (16 ounce) can vegan refried black beans
1 pack of soy chorizo (or 2 packs of prepared meatless ground)
4 cups shredded cheddar vegan cheese (I use Daiya)
1 container vegan sour cream
1 1/2 cup guacamole
1 1/2 cup fire roasted salsa
1 can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
1/2 cup cilantro, chopped
Spread the beans into the bottom of a deep, glass serving dish (at least 9 x 13). I like to use a square or round flower arrangement vase. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle soy chorizo on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, green onions and cilantro on top. You can serve this dish immediately, or refrigerate it over night and serve cold.
4 comments
Carolyn, I want to try the South of the Border Dip. Since I don’t eat tomatoes I
think I will substitute hummus for the salsa. What do you think? JR
Ooh, nice idea. Although, I think the hummus might clash with the sour cream, cilantro & guac as it’s garlicky and another creamy layer. How about a layer of corn salsa? Some corn kernels, onions, cilantro and a little lime? Maybe some green pepper too? That might work better with the mix of Mexican/southwestern flavors. But now I’m inspired to make a Mediterranean 7 layer dip with the hummus idea! Yum!! Let me know how it comes out!
I have made a Greek “7 layer dip” with layers of hummus, tzaziki (can use soy Greek yogurt – if there is such a thing – with dill and cukes), feta cheese (Bryanna has a vegan version) and chopped up bell peppers, red onions, cucumbers, and kalamata olives. It’s great with pita bread or chips.