Vegan 7-Layer Dip

Vegan 7-Layer Dip

Ingredients:

• 1 package soy crumbles, (We use Boca)
• 1 tablespoon olive oil
• 1 package taco seasoning
• 1 can black beans (rinsed and drained)
• ½ cup salsa
• 1 package Soy cheddar cheese, (We use Follow Your Heart or Daiya)
• 1 8 oz container soy sour cream (We use Tofutti Sour Cream)
• 1 cup guacamole (We use Wholly Guacamole)
• 1 cup salsa
• 1 2.25 oz can black olives, chopped
• ½ cup tomatoes, chopped
• ½ cup green onions, chopped

Directions:

In a large skillet, brown soy crumbles in olive oil. Add contents of taco seasoning. Set aside to cool to room temperature.

Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 – 20 seconds, until the beans are the consistency of refried beans.

Here comes the layering part.

Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
Sprinkle 2 cups of shredded soy cheese on top of beans.
Sprinkle taco-flavored soy crumbles on top of cheese.
Spread sour cream very slowly on top of soy crumbles.
Spread guacamole on top of sour cream.
Pour salsa over guacamole and spread evenly.
Sprinkle remaining shredded cheese.
Sprinkle black olives

That completes your seven layers, but it’s not “really” complete until you garnish it with a sprinkling of chopped tomatoes and green onions. This part is completely optional, but highly recommended. We serve it right away, but you it’s also good cold too.