It’s APRIL. I’m excited to say I was gifted my first watermelon of the season – practically its own food group, right! Yum. What I didn’t remember, what it was like to drive with a watermelon. Do you buckle it? Well, either way it kept myself and the pups entertained while we made our way home – swerving around potholes and hitting EVERY red light in sight.
So April, this seems to be the month I take somewhat seriously. We’re out of the winter weather rut and in preparation mode for THE THAW. The invasive weeds already have a jump on me (we had a staredown yesterday), and my Spring ToDo List is a mile long. With that being said, there’s ALWAYS time for Seven Layered Dip! This dip has definitely made the rounds – many years over. Some prefer the refried bean layer, others the creamy taco layer (from scratch), while moi…the whole enchilada – a little of everything, please. I have no problem cleaning up after my fellow dippers, especially when they leave behind a trail of pickled jalapeños. I’m on it!
This recipe actually inspired Wednesday’s post, so be sure to check it out. Hint…they’re crunchy, healthy?!…and SUPER tasty. Right up my alley. Any guesses?!?
This dip always seems to be a crowd pleaser! There’s something in those tasty layers for everyone…hearty refried beans, creamy avocado, spicy taco cashew cream, salty olives, hot jalapeños, fresh green onions, and sweet cherry tomatoes.
- 1 398 ml can refried beans
- 200 ml black olives, sliced
- 50 ml pickled jalapeños, sliced
- 1&1/2 cups mixed cherry tomatoes, halved
- 1 bunch green onions, chopped
- 1 cup raw cashews – soaked in hot water for 20mins
- 1/3 cup + 3tbsp cold water
- 1/4 cup nutritional yeast
- 1 tbsp lime juice
- 1 large garlic clove
- 1&1/2 tsp tomato paste
- 1 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/8 tsp dried oregano
- 1/8 tsp ground cayenne
- 2 ripe avocados
- 1/4 cup fresh cilantro, packed & finely chopped
- 1/2 tsp sea salt
- 2 garlic cloves, minced
- 1 tbsp lime juice
Drain the cashews, and add to a high speed blender all of the listed ingredients. Blend on high until smooth, stopping and scrapping down the sides when necessary. If you need to add more water, add it little-by-litte. *You want the mixture thick & smooth, not runny. Refrigerate until ready to use.
Next, prep the avocado layer. Peel and core the avocados. Place them into a bowl, add all of the ingredients, and use a fork to mash and mix. Once you’re happy with the consistency, cover & place in the refrigerator.
Take an 8.5x7inch or equivalent caserole dish and line the base of the dish with the refried beans, spreading out evenly. I like to use a spatula.
Next, spread the avocado mixture overtop of the refried bean layer. Spread out evenly.
Remove the taco mixture from the fridge and evenly spread it out overtop of the avocado layer.
Once the taco layer has been evenly spread out, lay a layer of black olives on top, following with a layer of the pickled jalapeños, and then the green onions.
Lastly, top with the halved cherry tomatoes, spreading out evenly throughout.
*If you like, you can top with shredded plant based cheese.
Cover and refrigerate for at least 1hr prior to serving. Serve with your favourite chips, crackers, veggies, etc. Enjoy!
~ We often make this dip the night before serving.