Is it Superbowl this weekend?
I wouldn't really know! I hate American football. Last year I went to my very first Superbowl party EVER and the only reason I went was because I was lead to believe it was a anti-Superbowl party where we would eat tasty food and play board games. Turns out some people actually wanted to watch the game. I was sort of forced at will to watch, and boy can that stuff grab a hold of you. After I had the boys explain to me what the hell they were doing and what the whole point of the game was, it wasn't even 30 minutes into the game that I was screaming at the TV and making all the weird noises, ohhh, ahhh, booo, yaaay. It was hilarious to say the least.
Here's a favorite party dip from my cookbook that I always take to parties where people will be eating, drinking, and having fun. There's a full on tutorial on how to make this dip here from last year's Superbowl. Enjoy and have a safe weekend!
6 (or 7) layer dip
This makes a very large, 9×13 size dip. You can always half the recipe to make a smaller version. I would consider this party food; not something you would eat all the time. It will be the biggest hit at your next party or potluck. For a seven-layer dip, sprinkle black olives on top.
1 cup dried pinto beans, soaked 6-8 hours (or 2 15-ounce cans, drained and rinsed)
1 package Soyrizo
1 small head romaine lettuce, chiffonade
2 cups cherry tomatoes, sliced in half
1 tub of Tofutti sour cream
1 jar of your favorite salsa
easy guacamole (recipe follows)
1 8-ounce package of Daiya cheese (optional)
1 cup of olives, chopped (optional)
If you have a pressure cooker and you are using dried beans, drain then cook with 1 inch piece of kombu for 12 minutes at pressure (or used canned). After the beans are done, drain and mix with package of Soyrizo. While the beans are cooking, get the rest of the ingredients for the layers ready. Mix sour cream with salsa in a medium bowl until well combined. Make the guacamole.
Get all your dip layers together and start layering in your casserole dish.
1. The bottom layer is the bean/soyrizo mix. Spread evenly across the bottom of the pan.
2. Second, spread the sour cream/salsa mix evenly across the beans.
3. Third, gently smooth the guacamole over the salsa mix.
4. Fourth, sprinkle the lettuce evenly over the guacamole.
5. Fifth, sprinkle the tomatoes evenly over the lettuce.
6. Lastly, sprinkle Daiya cheese all over the top if using.
7. If you love olives then sprinkle them over the top of the dip.
Serve with your favorite Non-GMO corn tortilla chips.
Raw, GF, SF, NOLO, <45
This is quick and easy guacamole that isn’t spicy. If you want to make it spicy feel free to add some chopped jalapenos or a touch of cayenne pepper.
3 small ripe avocados, cubed
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
Black pepper and sea salt, to taste
1/3 cup tomatoes, chopped (optional)
1 tablespoon chopped cilantro
Mash up avocados in a small bowl with a fork until it’s the consistency you prefer. I like it a little chunky. Stir in the rest of ingredients and season to taste.