Yesterday I shared some healthier alternatives to the traditional Super Bowl Snacks. Today I have one more – a healthy, hearty, vegan 7 Layer Dip. It’s full of veggies, protein, healthy fats, and snack-loving-goodness 🙂
7 Layer Dip:
3 avocados
2 roma tomatoes
1/2 cup raw cashews
1/2 cup nutritional yeast
1 cup vegetable broth
1/4 cup water
1 can pinto beans
1 can chickpeas
2 tbsp chili powder
1-2 tsp garlic powder
1 tsp tapioca starch
1 tsp paprika
1 tsp cumin
2 tsp coconut oil
1-2 tsp sea salt
Drain and rinse chickpeas and pinto beans. Add pinto beans and 1/4 cup vegetable broth to a blender. Blend until smooth. Heat over medium heat. Add in a pinch of salt and 1/2 tbsp chili powder. Heat thoroughly and place in a casserole dish. Spread it evenly in the bottom of your dish.
Add chickpeas to your blender, pulse until chopped but not blended smooth. Heat coconut oil in a pan and add chickpea to the pan. Add in the rest of the chili powder, the paprika, the cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 cup vegetable broth and combine thoroughly. Spread on top of the bean mixture.
Place 1 tsp coconut oil in a pan to melt, add in 3/4 cup vegetable broth, nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Whisk until smooth., then add in tapioca starch and whisk again. Pour over the chickpeas.
Chop your tomatoes and place them over the cheezy layer.
Add 3 avocados, juice of 2 limes, and 1 tsp garlic powder to a blender and blend until smooth. Spread on top of tomatoes.
Chop olives and spread over avocado mixture.
In a blender, add raw cashews (soaked in water for at least 20 minutes), pinch of sea salt, 1 tsp garlic powder, and 1/4 cup water. Blend until smooth and drizzle or spread over olives.
Optional *Top with chopped green onions.
Scoop, eat, and enjoy!
Peace and Love,
Jessi
