After finally trying and loving a spin on vegan cheesy sauce, visions of vegan layered bean dip danced in my head. I have an unfortunate affection for (translation: addiction to) tortilla chips in spite of their obviously oil-drenched inappropriateness for fitting into an otherwise healthy diet. Maybe I rationalize them as my guilty pleasure…or my attempt to make sure my health-nut status isn’t too over the top…or shall I call it what it is? Hello, my name is Jessi, and I have a chip problem.
Buuuut…whether it should or not, dipping them in this delicious veggie-ful, dairy free, nut free, vegan layered bean dip does make me feel a bit better about them! And let’s be honest, sometimes a girl’s gotta bring something semi-normal to a party.
Don’t be scared of the somewhat cumbersome looking directions. It’s really pretty easy. With the exception of the guacamole, all of the layers can be made ahead of time, so you don’t have to prepare everything at the last minute.
If you don’t have time to make the beans, there are a few brands that offer vegan refried beans, just avoid canned beans with excessive salt and lard (ewww…that is just so gross…even if I wasn’t vegan). Everything else is pretty quick and simple.
Take it to a party and enjoy with friends. They won’t even know it’s good for them! All of the flavor of a traditional layered bean dip without the dairy-laden stomach-ache! Annnnnd…if you must keep it 100% healthy, use carrot sticks and other veggies instead of tortilla chips to dip. Let me know what you think!
- 1 pound dry pinto beans (preferably soaked overnight)
- 3 cups vegetable broth
- 4 cloves garlic. minced
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1½ tsp salt
- 2 large avocados
- 2 cloves garlic, minced
- ½-1 tsp sea salt
- squeeze of lime juice
- 1 pkg firm silken tofu
- Splash of coconut water
- 2 tbsp lemon juice
- 1-4-1/2 tsp sea salt
- ½ batch vegan cheesy sauce
- 1-2 cups salsa or fresh pico de gallo
- 1 small can chopped olives
- Cook beans as desired (in crockpot for 6-8 hours or on stove for about 2 hours)
- Drain cooked beans, reserving the cooking water, and add broth and spices.
- With an immersion blender, blend to desired consistency (adding back the cooking water as necessary to reach desired consistency).
- Return to very low heat and cook for another 30 minutes.
- Add additional broth to thin; let cook a little longer to thicken.
- Mash and mix all ingredients together.
- Puree all ingredients in blender until perfectly smooth.
- Make a half batch of vegan cheesy sauce (I used roasted carrots instead of squash for this dip)
- When all layers have cooled, layer all of the above + salsa, pico, and/or olives in a 9x13 dish.
- Chill or serve immediately with tortilla chips and/or veggies.