Last Friday night I met up with several other lovely ladies at my friend Molly’s for a food/wine/Christmas movie night. We ate. We drank. We talked…and talked. And yes, some inappropriate conversation occurred, which always seems to happen when you get a group of 20-something women together ;). We had intended to watch the movie Elf, but we apparently got a little too side-tracked with the eating, drinking, and talking parts. Who needs Elf when you have all of that, right? It was a fantastic way to unwind after a long work week, and a great way to get even more into the holiday spirit.
Oh, and side note: Has anyone tried this seasonal beer?
It was good, but not great. I was a little sad it did not have near as much caramel apple taste as I was hoping for.
Molly encouraged us to wear Christmas sweaters or pajamas. Somehow I do not have either one?, so I dressed in green and red and wore my favorite Christmas socks. I decided that would have to do, and luckily I was not the only one in similar attire. Since Molly knows that I have a food blog, she asked me to bring an appetizer. She was making chicken enchiladas (obviously I did not partake in these- Whole Foods salad bar to the rescue!), so I decided that a Mexican-themed appetizer would be ideal. I love chips with salsa and guac, but I decided to be just a little bit fancier. Can you call a 7-layer dip fancy? Probably not, but I just did. My only problem, though, was that I was only familiar with Mexican 7-layer dips that contain animal products (hellllllo cheese and lard in the beans). I figured veganizing the traditional version wouldn’t be too difficult, though. And guess what? I was right!
This entire appetizer comes together in less than 10 minutes and I can almost guarantee that party guests will never guess that it is vegan. In fact, nobody at this get-together asked, and no one was the wiser (except for the few that I told).
Easy Mexican 7-Layer Party Dip
16 oz can vegetarian refried beans
12 oz vegan sour cream (I prefer the Tofutti brand)
3 TB taco seasoning
16 oz guacamole (you can make your own but I was lazy and bought it pre-packaged)
1 1/2 cups chunky salsa (I prefer medium heat, but used mild since it was for a get-together)
5 TB sliced black olives
8 oz shredded lettuce
1 medium tomato, diced
1. Combine the sour cream and taco seasoning and stir until mixed well.
2. In a 9 X 13″ dish, layer the following:
Vegan sour cream/taco seasoning mixture.
Serve it alongside blue and yellow corn tortilla chips, and it is as easy as that!
Since this was my first time making a vegan Mexican 7-layer dip, I was a bit nervous about how it might taste. But let me just say, I really enjoyed it. Three plates worth, in fact ;).
Oh, and Erin was there too, and she said it was delicious. I promise, it wasn’t just me who liked it!
This has officially become my go-to appetizer since it is vegan, delicious, and quick and easy to make. So if you invite me to a get-together in the near future and ask me to bring an appetizer…well, I am probably going to show up with this!
And finally…the winner of the Happy Herbivore Light and Lean cookbook giveaway is:
Please send me an e-mail to firstname.lastname@example.org with your mailing address.
Do you have a favorite vegan appetizer? If so, please share in the comments section!