It’s time to start preparing for your plant-based Super Bowl spread! Whether you watch football for the halftime show, commercials, or the actual game, we can all agree on one thing: snacks are the real MVP of the Super Bowl. This year serve up something classic, delicious, but also healthy. This plant-based 5-layer dip will satisfy omnivores and herbivores alike. Go Team!

Cuisine: Mexican American 

Category: Dip

Suitable for: Plant-Based, Vegan, Vegetarian

Prep Time: 25 minutes

Yields: 6-8

Cooking Method: Stovetop, Blender

Ingredients:

2 avocados

3 TBSP red onion, finely diced

1/2 a clove of garlic, minced

1 and a half limes (juice)

1 tsp of ground black pepper

A pinch of salt

2 cups of halved cherry tomatoes

3 TBSP of chopped scallions

2 cups of canned black beans

2 oz of sliced black olives, drained

1 cup of raw, soaked cashews for at least an hour

¼ lemon (juice)

2 TBSP of taco seasoning (here's a quick salt-free taco seasoning recipe)

water

Instructions:

1. Boil and mash black beans with a TBSP of taco seasoning until they become think and pasty (about 15 minutes). Mash them with a fork a little bit more and mix in the juice from ½ a lime
2. Mash the avocados with the diced red onion, garlic, a dash of salt, black pepper, and juice from ½ of the lime
3. Blend the raw cashews with enough water to cover them in your blender, a dash of salt, the juice from ¼ a lemon, and a TBSP of taco seasoning until smooth (constancy of sour cream)
4. Spread black beans in the bottom of a shallow bowl, or glass baking dish
5. Spread guacamole evenly on top of the beans
6. Spread the cashew cream on top of the guacamole
7. Sprinkle cherry tomatoes, scallions, and black olives over the cashew cream
8. Spritz with the juice from ½ a lime
9. Enjoy with oven roasted corn tortillas (bake corn tortillas on 350 until crispy)