Mexican Layer Dip

This healthier, gluten free take on refried beans is topped with fresh tomatoes, bright cilantro, sharp scallions, chile-infused cashews and lactose free crema—perfect for dipping a sturdy chip!

Serves
4-6
Preparation
25 min
Cooking
15 min
Cooling
5 min
Ingredients

Crema

  • 1 cup raw, unsalted cashews, soaked in water for at least 1 hour
  • ½  cup Natrel Lactose Free 1%
  • 1-2 tbsp. chopped pickled jalapeño, plus 2 tbsp of the pickling brine
  • 1 tbsp. lime juice (about ½ a lime)
  • ¼  tbsp. chili powder
  • 1 tbsp. nutritional yeast
  • 1 tbsp. sea salt
  • 1 large garlic clove, crushed
  • Zest of 1 lime

"Refried" Beans

  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1 large clove garlic, minced
  • ¼  tbsp.ground cumin
  • ½ tbsp. chile powder
  • 2 cups (or one 540 ml can) cooked black beans, drained and rinsed
  • 1-2 tbsp. chopped pickled jalapeño
  • ½ tbsp. salt
  • 1 Roma tomato, chopped small
  • 1 OR 2 scallions, sliced on a bias
  • 1 avocado, scooped out and roughly mashed together or sliced
  • Sea salt, for seasoning
  • Hot sauce, optional
  • Cilantro for serving, optional
Preparation
  1. Sweat the onion in oil over medium-low heat until soft and translucent, but not brown, about 7 minutes.
  2. Add garlic, cumin, and chili powder and stir, cooking until fragrant, about 30 seconds. Add black beans, pickled jalapeño, brine and salt. Continue to stir so that a bit of liquid evaporates, about 1 minute.
  3. Using a potato masher, mash the mixture until the beans are rustically broken down. Taste and add more salt, if necessary.mexican-dip1
  4. While the onion is sweating, combine all of the crema ingredients in a high-speed blender or food processor and process until smooth. If the mixture is too thick, add Natrel Lactose Free (1 tbsp at a time) to thin it down.mexican-dip2

To serve a crowd

  1. Season the tomatoes with a generous pinch of salt. Set aside in a bowl for a few minutes.
  2. Spread the beans on a medium-sized platter, pie plate, or casserole dish and top with a generous layer of crema. Sprinkle on the salted diced tomato, scallion, and avocado. Top with additional crema, hot sauce, and cilantro for garnishing. Serve with a bowl of sturdy tortilla chips.mexican-dip3

For individual portions

  1. Season the tomato with a generous pinch of salt. Set aside in a bowl for a few minutes.
  2. Spread the beans in individual cups or small bowls and top with a generous layer of crema. Sprinkle on the salted, diced tomato, scallion, and avocado. Top with additional crema, hot sauce, and cilantro for garnishing. Serve with a handful of sturdy tortilla chips tucked into the side.mexican-dip4

Find all products in this recipe

Lactose Free 1 percent