If you're looking for an appetizer you can make to take to a friend's house to watch a game, movie or even a meteor shower, I've got a party pleaser for you.
This week's recipe, a seven-layer dip, is one I've had in my arsenal for a while. However, I've recently revamped it to make it spicier, non-dairy and even easier to make.
What you need:
2 15 ounce cans vegetarian refried beans
1 12 ounce container of non-dairy sour cream (like the Tofutti brand)
1 tsp. ground chili powder
1 yellow bell pepper, diced
1 jalapeño pepper, seeded and diced*
3 cups chopped iceberg lettuce (patted dry)
1 16 ounce jar chunky salsa (drain excess liquid)
1 1/2 cups non-dairy cheddar style shreds (Daiya brand is my favorite)
1 2.25 ounce can sliced black olives, drained
6 green onions, sliced
What you do:
Begin by spreading the beans evenly in the bottom of a 9 by 17 inch pan.
Layer the bell pepper over the beans. In a small bowl, mix the sour cream, chili powder and jalapeño.
Spread the sour cream mixture next and follow that with a layer of lettuce, then salsa, cheese and a topping of the olives and green onions.
Be sure that the lettuce isn't wet and the salsa doesn't have a lot of extra liquid or your dip will be soupy.
Let the dip chill in the fridge for at least an hour. Serve with hearty tortilla chips that aren't prone to break easily. You're going to want all of the layers you can get on one chip.
*Make sure to wear gloves when cutting the peppers. If you have the smallest abrasion on your hands, when the pepper juice hits it, your hands will be on fire! You've been warned.
