I should admit that 7 layer dips have never been my thing. I did not enjoy lots of sour cream and cheese in one go but now I reinvented this dip into something healthier with good fats and made into a dish that can be a party dish or a main dish alone with a mixed salad and some tortilla chips.
- I can pinto beans rinsed or use cooked dried beans
- 1 ½ cup cooked quinoa
- 4 tsp garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- 1 tbsp. Bragg’s liquid amino
- 1 tsp salt
- 1 tsp maple syrup
- 2 large and ripe avocados
- Lemon Juice
- 1 cup cashews, soaked in water for 1 hour
- ½ cup water
- ¼ cup almond milk
- 1 tbsp. nutritional yeast
- 1 tsp sriracha sauce
- ¼ cup pickled Jalapenos, diced
- ½ cup cilantro, mined
- Tortilla chips
- 1 cup cherry tomatoes, cut in half
- Make refried beans by mixing beans with 2 tsp garlic powder, the Bragg’s liquid amino, ½ tsp cumin, 1 tsp chili powder and a little water. Mix until beans are mashed and spices incorporated
- Spread beans in an 8×12 baking dish or serving dish.
- Blend the cooked quinoa with remaining chili powder, garlic powder, 1 tbsp. on lemon juice, maple syrup, salt and cumin. Spread on top of beans in an even layer.
- Strain cashews and mix in a vita mixer or a food processor with ½ cup water, almond milk, 1 tbsp. lemon juice, a pinch of salt, nutritional yeast and sriracha sauce until completely creamy. Drizzle half over quinoa.
- Scoop out avocados and mash with back of a fork with a little lemon juice until smooth. Spread on top of quinoa.
- Top the tomatoes over, then cilantro and then diced pickled jalapeno and finally drizzle cashew sour cream over. Serve with a side of tortilla chips.
