By Genevieve
It's the end of January, and that means it's time for my annual Super Bowl recipe post!
For the past two years, I've posted new versions of layer dips because that's my favourite thing to eat while watching the big game (or maybe I just like having an excuse to eat chips and dip for dinner!).
This year I tried a new spin on my usual layer dip by making a chili version inspired by a recipe in the Vegan Planet cookbook. This chili taco dip has four main layers: leftover vegetarian chili on the bottom, salsa, mashed avocado, and a vegan "cheese" sauce made with nutritional yeast instead of regular shredded cheese, plus some pickled jalapenos as an extra topping.
If you can manage to get your chip through all the layers at once, you get the perfect combination of flavours and textures - chunky beans and veggies, smooth salsa, creamy avocado and cheese sauce. There's a bit of spice in each layer too, from the chili to the kick of the jalapenos, but I found it to be just the right amount of heat!
This is a pretty easy dish to whip up if you've got leftover chili already sitting in the fridge, like I did from this veggie black bean and lentil chili recipe. Then all you need to do is mash an avocado, make the cheese sauce (which really only takes a few minutes), and then the fun part - putting all the layers together!
If you're watching the Super Bowl this weekend, what do you plan on making? Last year I contributed baked pickle chips, buffalo cauliflower wings, and monkey bread to our game day menu but I haven't decided what I'll be having yet this year (besides layer dip of course!). If you're looking for more ideas, feel free to check out all of my other Super Bowl recipes!
Vegan Taco Chili Layer Dip
Adapted from Vegan Planet
Ingredients:
- 1 cup vegetarian chili
- 1/2 cup salsa
- 1 ripe avocado
- 1/2 tbsp lime juice
- 1/4 tsp salt
- Ground pepper
- Dash of taco seasoning
- 1 recipe nacho cheese sauce (recipe below)
- Handful of pickled sliced jalapenos, chopped
Instructions:
Place the chili in the bottom of a small dish (I used a 20 oz, 5" square ceramic dish). Note: if there is liquid in your chili, try to drain it out first so that your dip doesn’t get too runny. Reheat the chili in the microwave until it reaches room temperature.
Next, layer the salsa over the chili, spreading it out into an even layer with a small spatula.
Scoop out the insides of the avocado (remove the pit) into a bowl and mash until it is fairly smooth. Add the lime juice, salt, some freshly ground pepper, and a dash or two of taco seasoning. Stir to mix. Spread the avocado mixture over the salsa layer.
Spread the nacho cheese sauce evenly over the avocado layer. Finally, sprinkle some jalapeno slices over the top (use as much or as little as you like). Serve immediately, or cover and store in the fridge. Bring to room temperature (or reheat slightly) before serving.
Serves 2-4 (depending on how hungry you are!)
Nacho "Cheese" Sauce
Adapted from Hidden Fruits and Veggies
Ingredients:
- 1 tbsp chickpea flour
- 1/4 cup nutritional yeast flakes
- 1 tsp tex-mex or taco seasoning
- 1/4 tsp smoked paprika
- Pinch of salt
- 1/4 cup + 2 tbsp almond milk
Instructions:
Heat a small saucepan over medium heat. Add chickpea flour and toast, stirring often, for 2-3 minutes. Stir in nutritional yeast and spices. Add almond milk and reduce heat to medium-low. Stir constantly for a few minutes, until mixture has thickened. Remove from heat and transfer to a bowl to cool.
Makes about 1/3 cup.
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