Description
This Vegan Seven Layer Dip is a vibrant and wholesome appetizer perfect for game day or any party. Featuring layers of refried beans, kale guacamole, creamy cashew sauce, and spiced quinoa topped with fresh vegetables and herbs, it offers a flavorful and healthy twist on the classic taco dip.
Ingredients
Refried Beans Layer
- 1 (14-ounce) can refried beans, or 1¾ cups homemade
Kale Guacamole Layer
- 1 recipe Kale Guacamole or classic guacamole, pulsed in a food processor
Toppings
- 1 cup halved cherry tomatoes
- ½ bunch scallions, diced
- ½ cup cilantro, chopped
- 1 jalapeño, thinly sliced or diced (optional)
- Tortilla Chips, for serving
Cashew Cream
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Spiced Quinoa
- 1½ cups cooked red quinoa
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ tablespoon fresh lime juice
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon maple syrup
Instructions
- Make Cashew Cream: In a blender, combine raw cashews, water, extra-virgin olive oil, lemon juice, and sea salt. Blend until the mixture becomes creamy and smooth. Transfer to a container and chill in the refrigerator until ready to use.
- Prepare Spiced Quinoa: In a medium bowl, thoroughly mix the cooked red quinoa with minced garlic, chili powder, smoked paprika, cumin, fresh lime juice, olive oil, sea salt, and maple syrup. Chill the spiced quinoa until ready to assemble the dip.
- Assemble the Dip: In a serving tray approximately 8x12 inches, layer the ingredients starting with the refried beans as the base. Then add a layer of kale guacamole, followed by a spread of cashew cream and then the spiced quinoa. Top the layers with halved cherry tomatoes, diced scallions, chopped cilantro, an additional drizzle of cashew cream, and sliced or diced jalapeños if desired.
- Serve: Present the assembled seven-layer dip with tortilla chips for dipping. Keep chilled until serving for best freshness and flavor.
Notes
- For homemade refried beans, cook pinto or black beans and mash them with seasoning to your taste.
- Kale guacamole can be made by blending ripe avocados with chopped kale and traditional guacamole ingredients.
- Cashew cream can be prepared a day ahead and stored in the refrigerator.
- Spiced quinoa adds texture and protein to the dip, but you can substitute with cooked couscous or brown rice if preferred.
- Adjust the jalapeño quantity or omit completely for less heat.
- This dip is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 40 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican-inspired
