Paleo Mexican Layered Dip
Prep Time: 10 minutes
Total Time: 20 minutes
Serves: Varies (double for a large party)
•1 (8oz.) package tempeh
•1 can black beans
•½ cup tomato sauce
•1 small onion, diced
•½ red pepper, diced
•½ green pepper, diced
•2 cups guacamole
•1 cup canned green chilis, diced
•½ cup sliced black olives
•1 large tomato, diced
•⅓ cup fresh cilantro
•Avocado oil for sautéing
•4 Tbsp taco seasoning (or make your own using: 1 Tbsp chili powder, ½ tsp paprika, 1 ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp red pepper flakes, 1 tsp thyme, 1 tsp oregano, 1 tsp black pepper, 1 tsp salt)
•Optional: top with crumbled non-dairy cheese
1. Blend your spices if creating your own seasoning.
2. Drain black beans and mix with 2 Tbsp. Taco seasoning in a small bowl.
3. Pulse tempeh in food processor until it’s the consistency of crumbles.
4. In a sauté pan, add a dash of avocado oil over medium heat. Add onions, red and green peppers, beef sticks, and tempeh.
5. Cook until browned, then stir in taco seasoning and tomato sauce. Let simmer while chopping your other veggies.
6. Dice all veggies, keeping them separate for now.
7. Once the tempeh has reduced and thickened for 5-7 minutes, remove from heat and use as your bottom layer for your dip on whatever serving dish you’re using.
8. Add layer of seasoned black beans.
9. Add another layer consisting of half of your diced tomatoes and half of your chilis.
10. Next, add your guacamole layer and top with your sliced olives, remaining chilis and tomatoes, and chopped fresh cilantro.
11. Optional: top with non-dairy crumbled cheese of choice (although we wouldn’t recommend any pungent flavors like blue cheese!)
12. Serve with plantain chips for a sweet offset to all this spice.