So it is Superbowl. I personally am not the biggest football geek, but I do enjoy the hospitality of the game and the commercials. As a vegan/vegetarian is can be a challenge to find ridiculously tasty tailgate appetizers. Every one is munching on dips and you are typically left snacking on a sorry looking veggie platter. This dip is the vegan anti-veggie plate. It is a loaded bean dip; with avocados, non-dairy cheese, non-dairy sour cream, and veggies. The dip is ridiculously easy to throw together. If you are watching the game at a friends house just cover the baking dish and take the dip to go. I made this for my dad and brother for the Canadian version of the Super Bowl, "The Gray Cup," and they had no idea it was vegan.
Guacamole and Bean Kicker Dip
1 (16 oz) can re-fried black beans
3 large avocados
2 tbsp fresh lime juice
2 tbsp fresh lemon juice
1 cup vegan sour cream
2 tsp chili powder
2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1 small can mild green chilies drained
4 tomatoes chopped
1 chopped onion
1 cup chopped zucchini
2 cups vegan cheddar cheese
1/2 cup cilantro
Pre-heat the oven to 350 F
To start assembling you will need an 8' by 8' baking dish. Spread the re-fried beans at the bottom. Sprinkle the onions on top of the beans.
In a mixing bowl mash the avocados with the lemon and lime juice, and then spread over top of the onions. Sprinkle with the zucchini.
In a separate mixing bowl combine the sour cream with the taco seasoning. Then spread over the zucchini. I personally don't like olives...but if you do sprinkle the olives and the chili's on top of the sour cream layer.
Add the chopped tomatoes, and cover with cheese. Bake for 30 minutes.
Garnish with cilantro, and serve the dip with tortilla chips.
-Enjoy!
