Mexican-Style Many-Layer-Dip With Homemade Chips

Many-Layer Dip

Colorful, delicious, guilt-free Mexican-Style Many-Layer-Dip, irresistible with the cahew/tofu “cream”, and served with homemade chips or tortillas, is a delightful dish for a few or a crowd. Choose cashews or tofu to make the "cream". I call this Many-Layer-Dip since it has many lovely layers contributing great taste, colors, flavors, fiber, and amazing nutrition. Choose to include all the ingredients, a few only, or add even more - this recipe is very adaptable.

Assemble the Many-Layer-Dip no more than 2-3 hours ahead if you want to keep it looking pretty. Although it will still be fine in taste and safe to eat after that time, some of the the layers will not stay distinct as some of the juicy layers start to mix with those next to them.

The avocado stays nice and green without oxidizing as it is well ensconced without exposure to air. No air = no oxygen = no oxidation! :D

NOTES:

It is very easy to prepare freshly cooked beans; check this post on cooking beans. Or use canned beans for ease of prep - I think one 15 oz can should do it.

If not using the chipotle chile, add a pinch of cayenne to the cream.

Another fabulous topping for the layered dip is Tzatziki! I happened to have tzatziki handy so used it instead of the "cream" and it was truly delicious!

I often serve the Dip with warm corn tortillas; sometimes turning on the oven on a hot summer day is just unthinkable as well as unbearable! Tear out a piece of tortilla and top it with a scoop of  dip! Keep a spoon handy to load portions of the dip on to the tortillas. Yum!

8 Appetizer Servings

INGREDIENTS:

CHIPS:

8 corn tortillas, cut into wedges
1/2 Lime/Lemon
1-2 pinches Salt
1-2 pinches ground Chile/ Cayenne (optional)

CASHEW/TOFU CREAM:

1/2 cup raw cashews, soaked OR ½ (14-ounce) package firm silken tofu, drained

2 tablespoons fresh Lime/Lemon juice or to taste

1 Chipotle Pepper in Adobo Sauce + 1 Tbsp of the adobo sauce (optional)

Salt to taste

BEANS:

1½ - 2 cups Cooked, mashed Pinto/Black beans OR One 15oz can refried

1 big pinch Garlic powder

1 big pinch ground Cumin

1 big pinch dried Oregano

AVOCADO: make guacamole or dice small

1 avocado, diced

2 Tbsp Red Onion, minced

1 jalapeño, cored and minced (optional)
1 small clove Garlic, mashed (optional)
Salt & Pepper to taste
Fresh Lime juice to taste

MANY LAYER DIP:

1 cup fresh corn kernels OR or frozen, thawed

1 cup Salsas (I or II) homemade or purchased

1-2 cups Romaine lettuce, finely chopped 

2 Scallions (white and green parts), thinly sliced
1 small Red Onion, finely chopped, divded (2 Tbsp for the Avocado)

1-2 Tomatoes, seeds drained, diced  small

3-4 Tbsp fresh  Cilantro, finely chopped

½ cup Black Olives, thinly sliced 

OPTIONAL  EXTRAS:

Endive/Romaine heart leaves
Radish slices

Jicama Slices
Pickled Jalapeño slices
Salsa I, Salsa II or Avocado Salsa

METHOD:

Make Tortilla Chips: Preheat the oven to 350°F. Rub the tortillas with a little lime/lemon, sprinkle the salt and chile if using. Cut the tortillas into 6-8 wedges, place in a single layer on a baking sheet, and bake until crisp, about 20 minutes.

Prepare Cashew/Tofu Sour Cream: combine the drained Cashew/Tofu, lemon juice, and cayenne pepper (if using) in a blender carafe; season with salt to taste. Purée until smooth. Chill the “sour cream” until ready to use.

Beans: Combine the mashed/canned beans, garlic powder, cumin, and oregano in a saucepan and cook until heated through, about 5 minutes. Add about 1 or 2 tablespoons of water if needed to help combine canned beans. Let cool.

Avocado: Prep this just before layering; mix the avocado with the rest of the guac ingredients - leave it chunky or mash coarsely as you wish.

Assemble the Dip: Spread the beans on the bottom of a glass serving dish. Layer the avocado over the bean layer. Top with the salsa, followed by the scallions, lettuce, red onions, tomatoes, corn, and cashew/tofu sour cream in this or any other order you like keeping the layers even and neat. 

Sprinkle with the cilantro, scatter sliced olives on top, and serve immediately or chill in the fridge for up to 2-3 hours. 

Serve with the tortilla chips, endive/roamine leaves, radish and jicama slices, and more salsa.

Buen Provecho!!