6 (or 7) Layer Dip

I made my delicious 6 Layer Dip for a Superbowl party and promised my Twitter followers the recipe today. It’s fairly easy to make and will be a hit at any party!

First, you’ll want to soak 2 cups of dried beans 4-6 hours. I used pinto beans this time, but black bean are delicious too. You can also use 2 cans of beans but I much prefer to make them from scratch with my pressure cooker and a 1 inch piece of kombu. After the beans are done, drain and mix with one package of Soyrizo.

While the beans are cooking, I get the rest of the ingredients for the layers ready. I mix one tub of vegan sour cream with one small jar of salsa. Chiffonade 1 head of romaine lettuce, and cut up 1 small carton of cherry tomatoes.

I make guacamole by mashing together 4 avocados with 1 tablespoon lime juice, dash of black pepper, cumin, chili powder and sea salt to taste, with a handful of cilantro. Those are your layers with Daiya cheese (optional or use my oil-free nacho cheeze sauce). This makes a very large, 9×13 size dip. You can always half the recipe to make a smaller version. So get all your dip layers together and start layering!

Bottom layer is the bean/soyrizo mix.

Next is the sour cream/salsa mix, spread evenly across the beans.

Next smooth over the guacamole, then sprinkle the lettuce and tomatoes evenly over the top, and sprinkle Daiya cheese over all the layers.

If you’d like to make this a 7 Layer dip you can sprinkle black olives on top (I can’t stand olives so I leave them out).

Viola! Serve with your favorite Non-gmo corn tortilla chips 🙂