The first time I tried a Mexican dip at a party I was hooked.
It was delicious layers of refried beans, avocado, sour cream, grated cheese and tomato. I mean I was trying to find ways to surreptitiously shovel these glorious layers of heaven into my mouth while still maintaining some semblance of decorum….why couldn’t the hosts just give me a spoon!
So I started making it myself.
The first time people saw it their faces were priceless. Cold nachos? It looks weird! I’d just tell them to trust me and try it. From their first bite they were also hooked.
Those office morning teas that always seem to be on? It was the first thing people asked me to bring (which I secretly loved because it meant I could make a small one for home!) The last people you would expect to do so were hovering around the dish and just shovelling the dip into their mouths until they were so full they couldn’t move, just as I had done the first time!
Since I started becoming more conscious of the food I eat I haven’t made the dip. Playing around with different ingredients and getting used to turning a recipe into a healthier option has opened my mind a lot. People tend to think I have a strict diet and I don’t eat anything delicious. Ha! I don’t think so!!!
Here is my healthier version of that delicious dip that I had relegated to distant memories. It’s as deliciously moreish as ever but you can now taste the goodness in it, too.
- 400g can organic black beans
- ½ small onion finely chopped
- 2 cloves garlic crushed
- Pinch Cajun spices
- Salsa de Chipotle
- 2 avocados
- Juice of 1 lime
- Chopped coriander
- Generous pinch of Celtic salt
Cashew Cream Layer
- 1 ½ cups soaked cashews
- ⅓ cup water
- ⅓ cup coconut yoghurt
- 3 tbsp lemon juice
- 2 tbsp flaxseed oil or oil of your choice
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard seeds
- Pinch Celtic salt
- Roasted cherry Tomatoes
- Sliced scallions/spring onions
It’s as deliciously moreish as ever but you can now taste the goodness in it, too.
- Saute the onion and garlic until soft. Add the cajun (or Mexican) spices and mix well.
- Add the drained black beans. As they warm up press down to squash them a little with the back of the spoon.
- Add a little water as necessary to create a thick mushy texture, but still keeping some beans whole.
- Set aside to cool
- Mash the avocados with lime juice and salt.
- Fold through the chopped coriander leaves
Cashew Cream Layer
- Blend the mustard seeds to a powder
- Add all remaining ingredients except the coconut yoghurt and blend to a smooth paste. Add more water if required to thin this down a little
This quantity may be more than you require for your dip. Take aside as much as you think you will need and then add the coconut yoghurt. This will thin the cashew cream down and make it a little less rich which will be perfect for this dip. Without the coconut yoghurt added this cashew cream is a great mayonnaise substitute!
Roasted Cherry Tomatoes:
To roast the tomatoes, cut them in half and toss in a little oil, fresh lemon thyme and salt.
- Roast until soft yet the tomatoes are still holding together
Assembling the dip
Once your beans are cool and everything is prepared, shake some drops of the Salsa de Chipotle into the bottom of your serving dish. There are plenty of delicious, gluten-free and natural chipotle sauces on the market that do not have sugar or preservatives in them. If you can, or choose to, go for these. They are much better!
- Once the Chipotle is down, spread over the black beans.
- Top the black beans with the avocado
- Then layer on the cashew cream
- Scatter over the roasted tomatoes - bear in mind these add a richness to the dish so you don’t need to cover the entire dish
- Sprinkle over the sliced spring onions
- Serve these with organic corn chips or even better, make your own by slicing some corn tortillas into triangles and sprayed with coconut oil before toasting in the oven for a few minutes. This can be done while you are roasting the tomatoes.