When I was younger, I loved nacho dip with sour cream, cream cheese, shredded cheese and salsa – especially when it was premade at the grocery store. I haven’t had it in years, but last week I was driving and the idea for this recipe came to my mind out of nowhere – and I couldn’t get it out of my head. The next day I tested this recipe and it was so delicious, my husband and I couldn’t believe how good it was. I tested it a few more times making minor changes, and now I am convinced this is the tastiest layered nacho dip, ever! It would be perfect for family gatherings or potlucks, or any event that you’re expected to show up with a side-dish. Plus, it only takes 25 minutes to make (as long as you have soaked cashews on hand) and it sits well in the fridge overnight!
5 Layer Nacho Dip
This 5 layer nacho dip comes together in 25 minutes, is packed with delicious flavour and would definitely please all your non-vegan friends and fam! Bonus - it's secretly pretty healthy, too!
- 1 can of pinto beans
- 1 package of premade taco seasoning ( I like this one – but you could opt to make your own if you like!)
- 2 ripe avocados
- 1 lime
- 3/4 cup soaked cashews (or you can sub raw, unsalted sunflower seeds!)
- 1/3 cup non-dairy milk
- 2 cups of shredded romaine lettuce (3-4 leaves)
- 1/4 cup chopped green onion (2-3 sprigs)
- 1 cup of store bought salsa (I like the ‘Mercifully Mild’ flavour by Neal Brothers but again, you could make your own pico-style using my recipe from here!)
- Himalayan pink salt to taste (or any salt)
- Optional: Vegan cheese shreds
- Open the can of pinto beans, rinse and drain them. Place them in a small pot or pan, and add 1 tbsp of taco seasoning. Let them sit on medium heat for 5-10 minutes.
- While the beans are cooking, mash two ripe avocados, add the juice of 1 lime and season with himalayan pink salt. Mix well and set aside.
- Put the pinto beans in a food processor or use a potato masher to mash them up. I like to have them almost fully mashed, but with some beans whole. If you want, you could even leave the beans whole completely. Totally up to you!
- Using an 8×8 baking dish, add the pinto beans to the bottom of the dish. I usually place the dish with the beans in the fridge afterwards so they aren’t piping hot when you add the rest of the toppings.
- In a high-speed blender, add 3/4 cup soaked cashews, 1/3 cup non-dairy milk (I like cashew milk), and 1 tsp of taco seasoning. Blend until very creamy, and no small hunks of cashews are left.
- Shred/chop romaine lettuce and green onion.
- It’s time to build! On top of the cooled pinto beans, add the avocado mixture, seasoned cashew cream, salsa, chopped lettuce and green onion in layers. You can add a layer of vegan cheese, but I think it’s great without it!
- Serve with your favourite tortilla chips. You want to make sure the chips are thick, and not fragile – otherwise they’ll break in the dip. I like these ones (and I buy them from Costco).