Vegan Mexican Layered Dip | KitchenofKirsten

Vegan Mexican Layered Dip | KitchenofKirsten

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Not one...not two...nor three...this dip is made up of 4 layers of Mexican deliciousness!

Whenever there are tortilla chips lying around, you can guarantee that guacamole and salsa are somewhere near by. For this particular recipe, I added just a little bit more...a vegan queso (cheese-like) sauce and a spicy kidney bean dip. Doesn't that sound tempting...

WITH THIS RECIPE YOU MIGHT NOTICE A FEW STRANGE-SOUNDING INGREDIENTS...

Nutritional Yeast being one - it's a seasoning that has a rather savoury flavour, so tends to work well in recipes for cheese alternatives  - which is why I've used it in the queso sauce for this recipe! 

Nutrition: This cheese layer is based from butternut squash which is much lower in fat and calories than diary cheese sauces. It's also jam packed with nutrients due to butternut squash being rich in vitamins; A, C and E and nutritional yeast being high in B12.

The combination of flavours works so well in this recipe - you get a little spice from the salsa, and kidney bean dip. A rich, savoury flavour from the queso sauce and a cool and creamy guacamole to top it all off.

SERVES 2 - Serving Suggestion: 

I've stacked up the layers in glasses that serve as individual portions which are great when cooking for friends. You won't all be fighting over the same dips that's for sure, as you get a taste of each!

Serve with homemade tortilla chips, or shop bought lightly salted corn chips as they're also vegan!

I love this as a starter to any Mexican meal! Enjoy!

Kirsten x

NOW WE KNOW THAT THE INGREDIENTS LIST LOOKS A LITTLE DAUNTING; BUT, DON'T WORRY - WE PROMISE YOU, THE MAJORITY OF THESE INGREDIENTS WILL MOST LIKELY BE FOUND (PROBABLY AT THE BACK) OF YOUR CUPBOARDS...

Ingredients:

FOR THE KIDNEY BEAN DIP:

  • 1/2 Tin of Kidney Beans (approx 120g)
  • Juice of 1/2 a Lime
  • 2tsp Tahini
  • 2tbsp Olive Oil
  • 1tbsp Tomato Puree
  • 1/2tsp each of: Cumin/Coriander/Smoked Paprika/Chilli Powder/ Salt
  • 1/2 a Clove of Garlic

FOR THE QUESO SAUCE:

  • 200g Butternut Squash
  • Water (a few tsp as deemed necessary)
  • 1tbsp Tahini
  • 1tbsp Apple Cider Vinegar
  • 1tbsp Nutritional Yeast
  • 1/4tsp Garlic Powder
  • Salt and Pepper (to taste)

FOR THE SALSA:

  • 100g Cherry Tomatoes
  • 2 Spring Onions
  • 1tbsp Tomato Puree
  • 1 Fresh Chilli (deseeded and finely diced)
  • Fresh Coriander
  • Juice of 1/4 Lime

FOR THE GUACAMOLE:

  • 1 Ripe Avocado
  • Juice of 1/4 Lime
  • Fresh Coriander

To GARNISH:

  • Spring Onions
  • Fresh Coriander

METHOD:

FOR THE KIDNEY BEAN DIP:

  1. Drain the kidney beans from their tin, place into a sieve and wash thoroughly.
  2. In a blender, add the kidney beans, lime juice, tahini and spices. Blend until smooth - you may have to add a few tbsp of water along the way to get the correct consistency. 
  3. Season with salt and pepper and divide between 2 glasses.

FOR THE QUESO SAUCE:

  1. Chop the butternut squash into cubes and steam or boil until soft.
  2. Leave to cool before transferring them into a blender with a tsp of water, apple cider vinegar, nutritional yeast, tahini, garlic powder, salt and pepper. Blend until creamy and smooth.
  3. Pour on top of the kidney beans and even out.

FOR THE SALSA:

  1. Finely dice the tomatoes, spring onions and fresh coriander.
  2. Mix together in a bowl along with the lime juice, tomato puree and chilli powder. 
  3. Season to taste and distribute between the two glasses.

FOR THE GUACAMOLE:

  1. Scoop the avocado out of its skin, remove the stone and add to a blender with the lime juice. Blend to your preferred consistency.
  2. Finely chop the coriander and stir through. Season to taste.

I personally like a smooth guacamole, so I'd blend this until smooth and creamy however, if you prefer a chunky guac, you could cube or mash the avocado and then stir through the seasoning.

CHECK BACK NEXT WEEK FOR ANOTHER RECIPE BY @KITCHENOFKIRSTEN!

WANT TO FIND OUT MORE ABOUT VEGAN PROTEIN SOURCES? TAKE A LOOK AT OUR LAST BLOG...

 

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