It’s summertime! And the livin’ is easy!
I am so happy summer is here. There are always more events and things to do or see. It’s as if everything becomes more exciting and new simply because it has this summer sheen to it. But maybe that’s just how I feel… can you tell I’m a summer person?
JJ and I just got back from our Canadian road trip and had the greatest time! It was an amazingly beautiful country, and I already want to go back (blog post to follow soon). But while I was frolicking amongst the glacier blue lakes, I really missed my own kitchen and being able to cook up vegan recipes.
So in honor of summertime, here is my 7 layer vegan dip. JJ and I devoured this sucker real fast. It’s perfect for summer backyard parties or to just treat yourself like the queen or king you are. Send me your photos on Instagram (@theplantroute) so I can see your beautiful layered dip skills.
7 Layer Vegan Dip
Ingredients
- 1 14 oz can refried beans (vegetarian)
- 1/2 cup vegan shredded cheese
- 1/4 cup green onions, diced
- 1/4 cup black olives, sliced
Sour cream:
- 1 14 oz medium tofu
- 3 tbsp lemon
- 3/4 tsp salt
- 1 3/4 tsp sugar
- 3 tbsp olive oil
Guacamole:
- 2 large avocados
- 1/2 red bell pepper, diced
- 1/2 lime
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp chili
- 1 clove of garlic, minced
Pico De Gallo:
- 1/2 red onion, diced
- 1 jalapeno, diced and seeds removed
- 4 roma tomatoes, diced
- 5 tbsp cilantro, chopped
- 1 lime
- 1/4 tsp salt
Instructions
- Sour cream: Place all the ingredients in a food processor and process until smooth.
- Guacamole: Combine all the ingredients and mash with a fork until only small chunks of avocado remain.
- Pico de gallo: Mix all the ingredients together in a bowl.
- Now begin layering in a bowl or container by beginning with the 1.5 cups of refried beans first. Make sure each layer is smooth on top.
- Next add 1.5 cups of guacamole and sour cream.
- Sprinkle the top of the sour cream with vegan cheese followed by 1 cup of pico de gallo, and finally the green onions and olives.
