(Gluten, Dairy, Soy, Corn, & Nut Free Mexican Layer Dip)
Were you cheering for Seattle Seahawks or the New England Patriots?
Being from Indianapolis and a Colts fan my whole life, New England is one of our biggest rivalries. However, I thought that both teams played their hearts out and delivered an exciting game for all football fans.Yes, I like to watch football, but that is not why I am here...
Football is great but one of my favorite parts of Super Bowl Sunday is the FOOD!! I love to cook and host, so other than National Holidays (i.e., Thanksgiving, Christmas, etc...), Super Bowl Sunday is pretty exciting for me. Not only do I get to cook, but it allows me to provide nutritious and delicious meals for others that they may not have ever tried or been exposed. It is part of my mission to bring light to people, that eating healthy doesn't mean eating bland, boring food, but rather satisfying their palates with colorful, flavorful meals.
I used to dread pitch-ins and parties of any kind when I began eating gluten and dairy free, but I find relief when I am able to cook a dish or dishes myself. With that being said, I cooked a healthy, delicious, yet Super Bowl appropriate Mexican Fiesta.
I must admit that I planned this meal around my favorite obsession dish right now, which is a gluten-free, dairy-free, and nut free Mexican layered dip (adapted from Detoxinista).
Refried Black Bean Layer
- 2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked black beans)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup water
"Cheese" Sauce Layer
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons finely minced jalapeño (optional)
Guacamole Layer
- 2 ripe Haas Avocados, pitted
- 1-2 tablespoons lemon or lime juice (about 1/2 lemon)
- 1 Roma tomato, chopped (about 1/2 cup)
- 1/2 cup finely diced red onion
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Fresh Cilantro (optional)
Top It Off - Final Layer
- Prepared salsa or pico de gallo
- Chopped green onions, for garnish (optional)
Directions:
1. For the bean layer, rinse and drain the black beans and then combine all ingredients in a food processor or a powerful blender (i.e., Vitamix) until uniformed texture is achieved.
2. For the "cheese" layer, start by steaming the potatoes until fork tender so they can be easily mashed. Then combine the 1 cup mashed potato with the rest of the ingredients listed in a blender. Blend until completely smooth and creamy, then pour over the bean layer.
3. For the guacamole layer, mash 2 ripe avocados (If small, may use 3+), then add the remaining ingredients and mix. Then spread on top of the "cheese" layer.
4. Now it is up to you to decide what you would like to top it off with. I have used both salsa and pico del gallo. I personally prefer using the pico, because the salsa was just too runny to add on top.
*If you prefer to make this a day ahead of time, start with making the bean and "cheese" layer and then store in the fridge overnight. However, I would wait to make the guacamole until the day you are ready to serve it.
This is one of the best appetizer/ pitch in dishes I have made in awhile and everyone LOVES it! It is super simple, quick, and best of all healthy dish almost anybody! It is GLUTEN, DAIRY, SOY, & NUT FREE! Enjoy!
