Hummus (make your own or use store bought, we love Fontaine Santé Roasted Garlic Hummus)
Salsa (Choose your favourite)
½ cup Daiya Cheddar Shreds
1-2 vine-ripened tomatoes, seeded and chopped
2-3 green onions, chopped
Heat ½ tbsp coconut oil in a large skillet over medium heat.
Add the minced garlic, stir and cook for 15-30 seconds. Add the black beans and cook until most of them soften and burst, about 2-3 minutes. Add the chili powder and lime juice. Use a potato masher or fork to mash approximately half of the beans before adding the vegetable broth. Finish mashing the beans to your desired consistency.
Taste and adjust the seasonings as necessary. Because the salt content of different brands of vegetable broth can vary, pay attention to the amount of salt you add. Make sure the refried beans are delicious all my themselves!
In a medium bowl, mash the avocado but leave the mixture a little bit chunky.
Add the chopped tomato, red onion, jalapeño, lime juice, salt, and cilantro. Mix to combine.
Taste and adjust the salt and seasonings to suit your preferance. Make sure the guacamole is delicious all by itself!
Assemble the dip
This dip is best served in a glass bowl or dish to show off the layers (I made mine in a round 4 cup pyrex container.) In a 6-9" serving dish, first layer the refried beans, followed by the guacamole, (optional: add a thick layer of Daiya cheese), then the salsa, and then the hummus. Top with a generous sprinkle of chopped tomato, green onion, and Daiya Cheddar Shreds.