Mexican Layer Dip

I love Mexican layer dip.

YIELD: 1 9" square pan (I like a glass Pyrex so you can see it)


INGREDIENTS:

1/2 block of Tempeh
1 onion, diced
2 cloves garlic, minced
2 tbsp live oil
4 tbsp taco seasoning*
1/2 cup vegan cream cheese***
1 can black beans
1 can diced tomatoes, well drained (a squeeze against the side of the can works)**
3 avocados
3 tbsp lime juice
1 tub vegan sour cream***
1 green chili, seeded and minced (please use gloves)
1 cup grated vegan cheese
1/2 red onion, diced

*to make your own add 1 tbsp chili powder,1 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 cup onion powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/2 tsp salt.

**or 3 fresh tomatoes seeded and chopped.

*** Tofutti makes a good one.


DIRECTIONS:

Heat oil and saute onions on medium low heat till the begin to soften. Add garlic and cook for another minute. While cooking slice the Tempeh and then chop into small pieces resembling ground meat. Add Tempeh to the onions and garlic and cook till warmed through. Mix in 2 tbsp of taco seasoning and reduce heat to very low. Mix in cream cheese till melted and blended throughout the Tempeh mixture.

## Spread all layers evenly and do not press down too firmly. ##

Drain and rinse beans. Put into bottom of dish and mash with fork or potato masher. Mix in 1/4 cup of well drained tomatoes.

Pit and peel avocados and put into a bowl. Mash with a fork with the lime juice. Spread over the bean layer.

Preheat oven to 350˚

Add Tempeh mixture over top of avocado.

Mix sour cream and remaining taco seasoning together. Spread over Tempeh layer.

Sprinkle minced green chili as evenly as you can over the sour cream.

Top sour cream layer with tomatoes.

Mix cheese and red onions together and top the dip.

Heat for 20 - 30 minutes and serve with yummy baked tortilla chips or make them yourself with pita / tortilla.