Layer this festive dip into a clear serving dish. I used a 9" long glass loaf pan. Starting from the bottom, the layers in my picture are: refried beans, vegan sour cream, guacamole, salsa, diced yellow and orange bell peppers, sliced olives and sliced green onions.
Use one 16 oz. can of refried beans or 1 3/4 cup of homemade pinto beans. Dry saute' 3/4 cup chopped onions for 5 minutes adding a tablespoon or two of water if necessary. Add one minced clove of garlic and a teaspoon of chili powder and cook one minute. Stir the onion mixture into the beans.
1 16 oz. package of silken tofu, drained
1 1/2 Tablespoons lemon juice
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 clove garlic, minced (optional)
Blend all sour cream ingredients in a food processor or blender until smooth, adding one or two tablespoons of water if necessary. Flavor improves overnight in the refrigerator.
2 ripe avocados
1 small tomato, seeded and finely chopped (about 1/4 cup)
1/2 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, pressed
1/2 Tablespoon lime or lemon juice
1/4 cup fresh cilantro or parlsey, finely chopped
Salt and pepper to taste
Peel and remove pits of the avocados. Mash with a fork and stir in remaining ingredients.
Salsa: 1 to 2 cups of salsa or picante sauce
Bell Pepper: 1 cup diced
Olives: 1/2 cup sliced
Green Onion: 1/2 cup sliced
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