Dairy-Free 7 Layer Dip
12 servings
A layered dip with refried beans, dairy-free cheese sauce, guacamole, chicken, salsa, lettuce, and olives.
| 1 16-ounce / 454 g can refried beans | Stir beans & taco seasoning | Spread beans in serving dish, top with cheese sauce, guacamole, chicken, salsa, lettuce & olives | Serve with tortilla chips | ||
| 1 0.25-ounce / 7 g packet dairy-free taco seasoning | |||||
| 180 ml unsweetened dairy-free milk alternative | Blend milk, carrots, yeast, starch, oil, lemon juice, salt, onion powder & paprika until smooth | Pour through sieve, heat & whisk until bubbling, 2 min until thickened | Stir in chiles, whisk in more milk if needed, taste & adjust salt | ||
| 115 g sliced soft cooked carrots | |||||
| 30 g nutritional yeast | |||||
| 16 g cornstarch | |||||
| 30 ml oil | |||||
| 5 ml lemon juice | |||||
| 6 g salt (to taste) | |||||
| 1 g onion powder | |||||
| 0.5 g smoked or regular paprika | |||||
| ½ 4-ounce / 57 g can diced green chiles, drained | |||||
| 240 ml dairy-free guacamole (store-bought or homemade) | |||||
| 140 g cooked shredded rotisserie chicken | |||||
| 240 ml salsa, pico de gallo, or chopped tomatoes | |||||
| 30 g chopped iceberg lettuce | |||||
| 1 4-ounce / 113 g can sliced black olives, drained | |||||
| Tortilla chips (for serving) |
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