Today is Cinco De Mayo, which, for me, mostly means my blender use gets temporarily derailed from superfood smoothies to superfood margaritas. So, that’s awesome. But of course let’s not forget the close second next best thing about this foodie holiday: Dips. Lots, and lots of dips. Guac, salsa, bean dips … which is why if you’re indecisive like me, the only way to properly celebrate is with layer dips. I love the glorious gluttony of layer dips and their “gimme a little bit of all of it” attitude. And the great news is layer dips really don’t have to be a food of shame – you genuinely can make them out of clean ingredients. Check out my reimagined superfood verion below, and go ahead and double dip with pride.
SEVEN-LAYER SUPERFOOD DIP
With layers of beans, sweet potatoes, kale, guac, salsa, superfood seeds, and fresh vegetables and herbs, there has never been a healthier way to enjoy the comforts of a layer dip! You can make the components separately ahead of time – each quite simple – and combine right before serving.
For the Beans:
1 15-ounce can black beans, drained
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
1 tablespoon olive oil
For the Sweet Potato Puree:
2/3 cup raw cashews, soaked for 2 hours in water and drained
2 cups freshly-baked sweet potato puree (or 1 15-ounce can of puree)
2 tablepsoon fresh lime juice
½ teaspoon sea salt
¼ teaspoon cayenne pepper
For The Kale:
1 tablespoon olive oil
½ large yellow onion, finely diced
1 large bunch Latigo kale, stemmed and finely chopped
Sea salt and ground black pepper to taste
For The Guacamole:
2 large Hass avocados, pitted, peeled, and chopped
¼ teaspoon onion powder
½ teaspoon wheatgrass powder (optional)
1 tablespoon fresh lime juice
Shot of your favorite hot sauce
For The Topping:
2/3 cup pico de gayo
2 tablespoons hemp seeds
1 tablespoon chia seeds
1 green onion, thinly sliced
1 radish, thinly sliced
Handful cilantro leaves
Make the beans: To a food processor, combine the beans, onion powder, garlic powder, salt, and olive oil. Puree until mostly smooth. Transfer to a large serving bowl – preferably transparent to showcase all the different layers – and smooth out into a flat layer.
Make the sweet potato puree: To a food processor, add the soaked cashews, sweet potato puree, lime juice, salt, and cayenne. Process until smooth. Carefully spread the puree on top of the bean layer, smoothing out the top.
Make the kale: Warm the olive oil in a large saute pan over medium heat. Add the onion and suate for 5-6 minutes, until translucent and slightly caramelized. Add the kale and sprinkle generously with salt and pepper. Continue to cook for 2-3 minutes longer, stirring constantly, until the kale is completely wilted. Remove from heat and adjust salt and pepper as needed. Let cool to room temperature, then layer on top of the sweet potato puree.
Make the guacamole: To a food processor, combine the avocados, onion powder, wheatgrass, lime juice, a shot or two of your favorite hot sauce, and salt. Process into a chunky mixture. Taste for seasoning and adjust as desired. Carefully spread on top of the kale.
Finish with the toppings: Layer the pico de gayo on top of the guacamole. Sprinkle with the seeds and green onion, and garnish with radish slices and cilantro. Serve with chips at room temperature, and refrigerate leftovers.