Layered Nacho Dip

Make a double recipe because you're going to LOVE this one; this wonderful dip goes perfectly with our Garlic Chilli Lime Chips!
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Snack
Cuisine Mexican
Servings 8
Calories 285 kcal

Equipment

Ingredients
  

  • 1 1/2 cups Cashews
  • 3 Tbsp Nutritional Yeast
  • 1/2 tsp Sea Salt
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1 1/2 tsp Chili Powder
  • 1 Tbsp Tabasco Sauce
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Water warm
  • 2 Avocado ripe
  • 1 Lime juiced
  • Sea Salt & Black Pepper to taste
  • 1 can Refried Beans
  • 1 cup Organic Salsa
  • 1 Yellow Bell Pepper diced
  • 1/4 cup Black Olives sliced

Instructions
 

  • Prepare your queso by combining cashews, nutritional yeast, sea salt, garlic powder, cumin, chili powder, tabasco sauce, olive oil, and warm water in a blender or food processor. Blend until smooth and creamy. Add more warm water 1 tbsp at a time if necessary.
  • Create your guacamole by mashing avocado in a bowl. Add lime juice and season with sea salt and black pepper to taste. Mash well until creamy.
  • When ready to assemble your dip, spread refried beans in the bottom of a glass dish. Add the queso layer, then guacamole, then salsa. Top with diced bell pepper, black olives and cilantro.
  • Serve immediately with brown rice chips or cover and refrigerate.

Nutrition

Calories: 285kcalCarbohydrates: 21gProtein: 9gFat: 21gSaturated Fat: 3gSodium: 676mgPotassium: 607mgFiber: 7gSugar: 4gVitamin A: 421IUVitamin C: 37mgCalcium: 45mgIron: 3mg
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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