Super Bowl Snacks Round 3: Extra Point -8 Layer Dip

by Chef Kendall Huff

Native Foods Cafe

 

And another tasty vegan Super Bowl snack for your shindig today!  This awesome dip is layered deep with all sorts of delicious goodies like: homemade refried beans, vegan cheese, guacamole, olives, fresh tomatoes, scallions, vegan sour cream and of course homemade Mexican seitan! 

 

Extra Point -8 Layer Dip (No not 7 layer…but 8)

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan superbowl snacks 

 

Yield: Enough for 6 to 8 tailgatin' party folk

1 Serving Spicy Beans:

1 oz safflower oil                                                                       

1 cup yellow onion, diced                                                           

5 cloves garlic, minced                                                                       

2 cups organic kidney beans, cooked                                               

1 to 2 each

1 jalapeno, veins and seeds removed                                               

 

1.  Heat the oil, garlic, diced onion and jalapenos in a saucepan until translucent and aromatic. Add the cooked kidney beans and cook for 2 to 3 more minutes.

2.  Using the back of a spoon, roughly mash the mix. You may add a bit a bean liquid or water to do this.  Set aside and allow to cool.

 

1 Serving Taco Meat

1 lb. Mexican Seitan (See Basic Seitan Recipe and add Mexican Spices)

1 oz safflower oil                                                                       

½ cup yellow onion, diced                                                           

3 cloves garlic, minced                       

 

1.   Follow Mexican Seitan recipe. When the loaf is cooled, cut it into pieces small enough to be place into a food processor. Then grind until crumbly.

2.  Heat the oil, garlic and diced onions in a pan until translucent. Add the ground seitan and mix well.  Allow to cool.

 

1 Serving Guacamole:

2 each avocados, peeled and pitted           

¼ cup red onion, diced                                                                       

¼ cup cilantro, chopped                                   

1 TBSP lime juice                                                                       

1 tsp sea salt                                                                                   

1 tsp ground cumin                                                                       

1 clove garlic, microplaned                                                           

 

1.  In a bowl, place the avocados, red onions, lime juice, salt and cumin in a bowl. Using a fork, mash until you get a “rustic” looking guac. Fold in the chopped cilantro and micro plane in the garlic.

 

1 cup vegan sour cream                                   

2 each tomatoes, diced                                                           

1 cup shredded vegan cheddar cheese                                               

1 cup black olives, sliced                                                           

½ cup scallions, sliced                                                                       

 

To Assemble:

Get a glass serving dish, pie shell or bowl to make your layers. They can be in any order you want.

Here is what I did:

-Spicy Beans on the bottom

- Mexican Seitan

- Sour Cream

-Diced Tomatoes

-Best Guac Ever

-Shredded Cheddar,

-Black Olives

-And garnish with Scallions

Serve in a big dish with a bowl of chips (or a giant spoon!) or portion into samll ramekins for individual servings:

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan superbowl snacks