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4-Layer Vegan Summer Dip (vegan + gf)
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4-Layer Vegan Summer Dip (gluten-free)

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

Ingredients

1st Layer

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

2nd Layer

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

3rd Layer

  • 1 230g pot Solecito Salsa Roja (or your favourite salsa)

4th Layer

  • ½ cup soaked cashews (soaking is optional)
  • 1 tbsp nutritional yeast
  • Pinch chipotle powder
  • ½ tsp garlic powder
  • cup coconut milk (full fat)
  • 2 tbsp 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.)