- Because it's the holidays and you've got a party to go to
- Because some people think they "just can't live without cheese"
- Because I needed an excuse to say, "Hey, look at my new dip pics!"
Seriously, look at this dip pic! I tried to make it pretty, so rather than topping this traditional party food with gooey orange cheese, which ain't so pretty, I top it with a much more appealing romaine-cilantro-olive garnish. But don't despair! I've got a nondairy version of that gooey stuff tucked away in this newly veganized version of the classic holiday dish. And since most nondairy cheeses taste better once made ooey and gooey, I bake the first two layers and then add the fresh ingredients on top of that. It's like hotdish meets chip dip. You and your party guests will love it!
Seven-Layer Fiesta Dip
Yields 6 cups
Thinking about how to veganize those holiday dishes that everyone knows and loves? This one is easy-peasy. The cheese and the sour cream are the only things to veganize. Simply choose some nondairy versions—readily available in most supermarkets these days. Done and done.
1 (15-ounce) can refried pinto beans
1 1/4 cups shredded nondairy cheddar cheese (Try Daiya!)
1 cup salsa
2 1/2 cups chopped romaine lettuce
1/2 cup nondairy sour cream (Try Tofutti!)
1 1/2 cups guacamole (Try my Kickass Guacamole!)
1/2 cup chopped cilantro
1 cup sliced black olives
Preheat the oven to 350 degrees F.
Layers 1 and 2
Put the refried beans in a 6-cup casserole dish. Spread the beans with a rubber spatula to cover the bottom of the dish. Sprinkle the nondairy cheese evenly over the beans. Bake for 10 to 15 minutes, until the cheese is somewhat melted. Let cool slightly, about 5 minutes.
Spoon the salsa over the nondairy cheese and then gently spread evenly with a rubber spatula.
Sprinkle 2 cups of the chopped romaine lettuce evenly over the salsa.
Spoon 1-tablespoon dollops of the nondairy sour cream over the lettuce and then gently spread with a rubber spatula. The sour cream won't completely cover the lettuce, but that's okay because a little sour cream goes a long way. (Your Mistress has spoken.)
Spoon the guacamole over the sour cream and then spread evenly with a rubber spatula.
Mix the remaining 1/2 cup of romaine lettuce with the chopped cilantro in a small bowl. Sprinkle this lettuce-cilantro mixture evenly over the guacamole. Sprinkle the black olives over the lettuce-cilantro layer and make it pretty.
Serve at once with tortilla chips and a great big smile. Done and done.
- Since this dip is rather deep, have a serving spoon nearby so that your guests can dig in all the way to the bottom layer and load up their plate with a scoop that includes all the layers. Then, they can dip their chips into their own individual servings rather than into the serving bowl. Comprendez?
- As a variation, serve this scrumptious dip as a main dish. Spoon as much as you want over a bed of brown rice and have yourself and easy lunch or dinner in no time flat.
For more recipes from Mistress Ginger, check out her cookbook, Mistress Ginger Cooks!: Everyday Vegan Food for Everyone.