The plant based nurse

My family's excellent adventure to better health!

10 layer Mexican dip revisited

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This week on someone was in the chat room and asked how to make a dairy free 7 layer dip that would appeal to omnivores and what could be substituted for sour cream and cheese. I remembered I had a great recipe from a former member of the site for a 10 layer dip that was outstanding. It didn’t have any substitutes for sour cream and cheese, but those could easily be added! I dug it out of my archives along with the pics Rick Slavens sent me with the super easy recipe and here it is, layers 1-10:

#1-Fat free refried beans

#2-Diced green chiles

#3- 15 oz can of black beans, rinsed

#4- Cover with salsa (he recommended La Victoria salsa supreme)

#5- White corn

#6- sliced black olives

#7- Chopped green onions

#8- Shredded romaine lettuce

#9- Fresh chunky salsa with tomatoes, onions, and cilantro

#10- chopped fresh cilantro

10 layer dip 2 10 layer dip

I am so glad Genie asked this question today as I had forgotten about this recipe and these lovely pictures and just how good this tasted!

The sour cream substitute is an easy one to solve if you want to add it as a layer or as a side for people to add on their plate. From the Forks over knives web site and chef Del Stroufe: Just put one 12 oz pkg of silken tofu in a blender or food processor and add a tablespoon of fresh lemon juice and a tablespoon of red wine vinegar and blend until smooth. I have also substituted apple cider vinegar and it works just fine. I don’t even measure, I just estimate, so no need to fuss.

There really is nothing plant based that tastes just like cheese, however, we have not had cheese in so long that recently when we tried the “Real deal nacho cheez” from Kid Tested Firefighter approved’s blog, we thought it was very close! It is made with cashews, but if you’d like a lower fat version, my friend Bobby Anderson, the Plant Fueled Trucker, found cannellini beans were a great substitute for cashews and roasted red peppers work instead of pimentos. When I made the cheez, I tried to use my food processor instead of dragging out my  blender. Let’s just say, HUGE mess. I noticed Bobby uses a nutribullet which works very well for him. We served the cheez with rice and beans and guacamole. Bobby also serves it over pasta and we can’t wait to try that next!

nacho cheez

Remember to have fun with your food and enjoy!

P.S. I wrote this blog last night but didn’t get around to posting it. In the meantime, while I worked today, my husband bought a Nutribullet to smooth out the leftover nacho cheez sauce, added it to macaroni with a can of Rotel tomatoes (disclaimer–these are high in sodium, just buy sodium free diced tomates and add green chiles) and baked it in the oven and added a big side of steamed frozen broccoli and cauliflower. Wow! What a comforting meal after a long day, now I just have to dig my heels in and finish all of my paperwork!

Mac n cheez plated mac n cheez

Author: theplantbasednurse

An RN with a passion for the plant based lifestyle. Plant based eating saved my marriage, strengthened my family, improved our health, and is a blast!

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