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Someone who shall remain nameless had a birthday recently and so we went to a little party to celebrate with friends. Because these were friends that we see often, and because it was a special occasion I thought that I had better up the old “appie” game a little. One can only bring white bean dip so many times, as good as it is! In searching for a vegan option that might appeal to all I of course settled on a Mexican themed dish. Who doesn’t love beans and avocados? Anyway I found a recipe and simplified it a bit so as to make it quicker and less ingredient intensive and voila a layered Mexican party dip. Truth be told I made the refried beans because we didn’t have a can on hand, but some Old El Paso would no doubt be great. There wasn’t much left at the end of the evening so I’d say that’s a success. This is a great appetizer for any party of family gathering that you might be invited to. Substituting the traditional sour cream with cashew cream worked really well. Enjoy.

Layered Mexican Party Dip
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Layered Mexican Party Dip

Course: AppetizersCuisine: VeganDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 1 – 400 ml can of refried beans

  • 3 ripe avocados

  • 1 1/2 cups of cooked quinoa

  • 1 tsp of garlic powder

  • 1 tsp of chili powder

  • 1 tsp of smoked paprika

  • 1 tsp of cumin powder

  • 1 Tbsp of lime juice

  • 1 tsp tsp of salt

  • 1 cup of raw cashews

  • 2 Tbsp of olive oil

  • 2 Tbsp of lemon juice

  • 1/2 cup of water

  • 1 large bunch of green onions, thinly sliced for garnish

  • 10 cherry tomatoes, quartered or sliced for garnish

  • Coriander for garnish

  • 1 Jalapeno pepper, thinly sliced for garnish

  • Tortilla chips

Directions

  • Prepare the quinoa as per instructions on the package. I made 3/4 of a cup dry and it made more than 1 1/2 cups cooked.
  • Soak the cashews in a bowl of hot water for 1/2 an hour.
  • Drain the cashews and add them to a blender along with the 1/2 cup of water, olive oil, lemon juice 1/2 tsp of salt. Blend until smooth and then refrigerate until needed.
  • Add the cooked quinoa to a bowl then add the garlic powder, chili powder, paprika, cumin, lime juice and 1/2 tsp of salt. Mix well and set aside.
  • Peel and pit the avocados and then mash them in a small bowl until smooth. Set aside.
  • To assemble, add a layer of refried beans to the bottom of a 30 cm by 20 cm (or similar sized) serving dish.
  • Next spread a layer of the mashed avocado on top of the beans.
  • Spread the cashew cream on top of the avocado, and then finish with a layer of the spicy quinoa.
  • Lastly garnish with a layer of the tomatoes, cilantro, green onions and jalapeno rings and serve with tortilla chips.

Notes

    Layered Mexican Party Dip