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4-Layer Vegan Dip on a wooden table outside
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5 from 1 vote

4-Layer Vegan Dip (gluten-free)

This healthy 4-Layer Vegan Dip is perfect to serve on a hot day. It's quick to make, requires no cooking and is naturally gluten-free.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: healthy, vegan
Servings: 5
Author: Elizabeth Emery

Ingredients

1st Layer

  • 1 cup cooked black beans
  • 1 clove garlic, crushed
  • Pinch chipotle powder
  • 1 teaspoon chilli powder
  • ¼ teaspoon cumin powder
  • 2 tablespoon soy sauce/tamari/Bragg’s Soy Seasoning
  • 2 tablespoon water

2nd Layer

  • 2 medium avocados
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • Salt to taste

3rd Layer

  • 1 230g pot Your favourite salsa

4th Layer

  • ½ cup soaked cashews (soaking is optional)
  • 1 tablespoon nutritional yeast
  • Pinch chipotle powder
  • ½ teaspoon garlic powder
  • ⅓ cup coconut milk (full fat)
  • 2 tablespoon water
  • Salt to taste

Instructions

  • For the first layer, blend the beans, garlic, chipotle, chilli powder, cumin, soy sauce and water together for about 30 seconds until the mixture is fairly smooth but still has some texture.
  • Spoon it into a 7-inch round container with a lid (I like to use a glass one to show off the layers of the dip), and using a spatula smooth the dip’s surface.
  • To make the second layer, in a medium-sized bowl mash the avocados, lemon juice, garlic and salt with a fork. Do this until the mixture is combined, but still quite lumpy.
  • Spread this layer on top of the bean mixture in the glass dish.
  • For the third layer, simply pour your pot of salsa over the guacamole layer.
  • Place the lid on the container and put it in the freezer while you make the final layer (I like to do this because the salsa can be a bit runny, and putting it in the freezer really helps it to firm up).
  • To make the final ‘cheesy’ layer, blend all remaining ingredients (cashews, nutritional yeast, chipotle, garlic powder, coconut milk, water and salt) on high power for about one minute. If you aren’t using a high speed blender you may need to blend for a little longer to get a really smooth texture. 
  • Remove your container from the freezer and spread the mixture over the other layers.
  • Put the finished layer dip in the fridge for 30 minutes-1 hour to firm up, then serve with tortilla chips or crudités.

Notes

(I like to sprinkle chopped red pepper and cilantro/coriander over the dip to serve, but this is totally optional.)