Spicy Mexican style layered dip
for nachos with salsa, cheese spread, guacamole, black beans, roasted corn, and fresh cilantro
Spicy Mexican style layered dip
for nachos with salsa, cheese spread, guacamole, black beans, roasted corn, and fresh cilantro
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- Prep
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- Total
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- Serving
- 2-4
Ingredients
- ½ cup salsa, reserving half for topping
- 1 cup VitaliteTM Plant-Based Creamy Original Spread
- 1 cup cooked black beans
- ½ cup corn kernels
- 2 tbsp fresh cilantro, chopped
- 1 tsp chili powder
- 1 tsp lime juice
- 1½ cup Guacamole
- 1 cup crushed nacho chips
- Garnish: pumpkin seeds, hot banana peppers, fresh cilantro
Directions
- Mix ½ cup VitaliteTM Plant-Based Creamy Original Spread with ¼ cup of the salsa to make a smooth sauce.
- Mix black beans, corn, cilantro, chili powder and lime with the remaining ½ cup VitaliteTM Plant-Based Creamy Original Spread and blend until smooth.
- Line a 6-inch-deep dish with plastic wrap, allowing enough wrap to hang over the edges.
- Start by spreading half of the bean mixture and on the bottom of the pan. Next, spread half of the guacamole over the bean mixture. Next, add the second layer of black bean and follow with the remaining guacamole, creating 4 layers in total. Top with the crushed nacho chips, which will become your bottom crust once inverted. Cover with the plastic wrap and chill it for 4 hours.
- Remove the pan from the fridge and looses the plastic wrap. Place a serving plate on the top and quickly invert the pan by flipping it over onto the plate.
- Remove the plastic wrap and cover the top with the salsa cheese spread, then cover with salsa.
- Garnish with pumpkin seeds, hot peppers, and fresh cilantro.
- Serve with Nacho chips, crackers, or raw vegetables.
