Monday, July 27, 2015

7 Layer Vegetarian Dip

I normally don't do vegetarian, and I have to admit that I really had to stretch to do a dip this big without meat.  But it turned out really well and definitely worth the effort.

Yield: 12 servings

Ingredients


  • 2 boxes (7.25 oz each) macaroni and cheese
  • 1 cans (15.5 oz each) refried beans
  • 1/4 cup tahini
  • 1 can (7 oz) chipotle peppers in adobo sauce
  • 3 packages (8 oz. each) cream cheese
  • 3/4 cup sour cream
  • 1 cup salsa
  • 2 red bell peppers
  • 1 yellow onion
  • 2 cans (15 oz. each) black beans
  • 1 1/2 cups guacamole
  • 2 jars (10.25 oz.) salsa con queso
  • Sour cream
  • Salsa
  • 1/3 lb. shredded cheddar cheese
  • 1 tomato, diced

Directions

  1. Prepare the macaroni and cheese according to package directions.  Set aside.
  2. Combine the cream cheese, sour cream, and salsa in a food processor.  Puree until smooth.  Set aside.
  3. Combine the refried beans, tahini, and chipotle peppers in adobo sauce.  Puree together.  Set aside.
  4. Dice the red peppers and onions.  Fry until tender.  Remove from the heat and combine with the black beans.  Set aside.
  5. Assemble layers on a large serving platter:
    1. Macaroni and cheese
    2. Cream cheese
    3. Refried beans
    4. Salsa con queso
    5. Black beans w/ peppers and onions
    6. Guacamole
    7. Sour cream
    8. Salsa
    9. Tomatoes
    10. Shredded cheese









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