Seven Layer Dip – Vegan or Not

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All Photos © Christine Elise McCarthy 2014

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vromans back

It’s still ON! The Christmas special!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your gift giving this season!

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I have never made one of these before but I will make one again!  Easy & feeds a lot of people & can be endlessly customized to suit your dietary tastes & concerns.

I used real cheese but vegan cheese would be great.  I skipped the sour cream – but you could choose to add some.  I used one deep bowl but, in the future, might opt for two shallower pans – like a lasagna or casserole pan because this got pretty deep & a spoon was required to facilitate eating it.  But doesn’t it look fresh & pretty?

If you make one this deep – I definitely suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.

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(open to your tweaking)

2 (16 oz) cans re-fried beans (I used one can of pinto refried beans & one can of black refried beans)

8 oz shredded cheese (vegan or otherwise)

1/2 head romaine (or other lettuce) washed & shredded

8 oz container of your favorite salsa

8 oz container of guacamole (I used 8 small, fresh avocados mashed with some salt & fresh lime juice like I made in a smaller quantity HERE)

Small can sliced black olives

Taco seasoning (1-2 TBS to taste)

1/2 red onion – diced

5-10 Cherry or grape tomatoes – halved

3-4 radishes sliced

Cilantro – chopped

2-3 scallions – sliced

Jarred or fresh sliced jalapeno (optional)

Sour cream (optional)

Corn (optional)


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Mash the beans together with the taco seasoning.

If making fresh guacamole – do that.  I left two avocado pits in it to keep it from browning & even left the pits in the layered dip.

Then just layer it up as you like.  I began with beans then added salsa, guacamole, onion, lettuce, cheese & then topped it all with the tomatoes, olives, radishes, scallions, cilantro.  You might want to layer sour cream or pickled or fresh jalapenos or even some corn.

Chill this a bit & serve with corn chips.

Again – if you make one this deep – I suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.

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