Mexican Layer Dip

By:
80Twenty

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 MINS
Cooking
15 MINS
Cooling
5 MINS
Recipe 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
Zest of 1 lime
1
tbsp
lime juice (about ½ a lime)
1
large garlic clove, crushed
¼
tsp.
chili powder
1
tbsp
nutritional yeast
1
tsp.
sea salt
"Refried" Beans
1
tbsp
olive oil
1
medium yellow onion, diced
1
large clove garlic, minced
tsp
ground cumin
½
tsp.
chile powder
2
cups
(or one 540 ml can) cooked black beans, drained and rinsed
1-2
tbsp
chopped pickled jalapeño
½
tsp
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
Sweat the onion in oil over medium-low heat until soft and translucent, but not brown, about 7 minutes.
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.
Using a potato masher, mash the mixture until the beans are rustically broken down. Taste and add more salt, if necessary.
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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.
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To serve a crowd
Season the tomatoes with a generous pinch of salt. Set aside in a bowl for a few minutes.
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.
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For individual portions
Season the tomato with a generous pinch of salt. Set aside in a bowl for a few minutes.
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.
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