Even though this classic dip includes a couple of super-rich layers, I always feel like it’s on the light side because, with chip in hand, I aim for the salsa and bean layers. Totally guilt-free. Then, towards the end of my snacking, I realize I’ve unintentionally finished most of the sour cream and avocado layers, too.
This version is a step above the conventional layer dip because it’s dairy-free. Your food-and-alcohol-hang-over the morning after game-day won’t be quite as bad. I’ve also skipped every fancy step included in some of the other seven-layer dip recipes out there, while maintaining all the flavour thanks to a few key ingredients (hot sauce, citrus and salt). Also, the recipe is loose because we’ll all be using different bowl sizes. Layer as thick or thin as you like.
1 can refried beans
2 tbsp hot sauce
2 tbsp lemon or lime juice
2 tsp Himalayan salt
1 tsp chili powder
1 tub Tofutti Sour Cream
1.5 large avocados (or 2 small)
1 tub salsa (I like Fresh is Best – it’s vinegary)
1 handful dairy-free shredded cheese (I used Daiya)
1 handful sliced black olives
1 handful pickled jalapenos
1 sprinkle chopped greens onions
1 big handful crumbled tortilla chips + bag of chips for dipping
- Mix refried beans with roughly 1 tbsp lime juice, 1 tbsp hot sauce and 1 tsp salt — but you don’t really have to measure here. Just add a bit of everything and then give it a taste. Add more if needed. Add this first layer to your bowl. Note: you may not use all the beans — my bowl was too small so I used about three quarters.
- Next, layer on your dairy-free sour cream. If you can’t find Tofutti, you can make your own at home. Try this recipe from Oh She Glows. I sprinkle salt on this layer.
- Time to make easy guacamole. In a small food processor (or in a bowl with a handheld blender OR with two forks by hand) blend your avos with remaining hot sauce, lemon or lime juice and salt. Give it a taste and add more if you like. Sprinkle about 1/2 tsp of chili powder on top of this layer along with some salt.
- Now, load on your salsa. Top with dairy-free cheese, chopped green onions, olives and jalapenos. My favourite part is crumbling a bunch of chips on top for crunch (I like Que Pasa because they’re made with organic corn).