If you love five-layer dip, but you don’t love dairy, then this recipe just might be the answer to all your prayers. It comes from Terry Walters’s Clean Food, and it’s just a taste of the goodies that she has to share with you!
Bean Layer:
- 1 lb. prepared bean dip
- 2 cans chopped green chilies (4 oz. each)
Creamy Tofu Layer:
- 16 oz. silken extra-firm tofu
- 1 Tbsp. canola oil
- 2 Tbsp. lemon juice
- 1 tsp. brown rice vinegar
- pinch sea salt
- 1 Tbsp. taco seasoning
In food processor, combine all ingredients but the taco seasoning, and process until smooth. Add the taco seasoning and pulse to combine.
Green Layer:
- 4 avocados
- 2 Tbsp. lime juice
- 1 tsp. sea salt
- 1/4 tsp. garlic powder
Top Layer:
- 2 c. shredded soy cheese
- 2 c. sliced scallions
- 2 c. chopped tomatoes
- 1 1/2 c. black olives, pitted and chopped
Spread bean dip in the bottom of a 10×15 inch casserole dish, and cover with creamy tofu dressing. Sprinkle with chilies. With the back of a fork, mash avocado with lime juice, salt and garlic powder. Spread lumps of the avocado layer over the chilies. Sprinkle with soy cheese, then scallions, then tomatoes and olives. Serve with blue-corn tortilla chips.