8 Layer Vegan Dip with Homemade Tortilla Chips

8 Layer Vegan Dip with Homemade Tortilla Chips Home Recipe

It was one of those rare occasions when I actually had the house to myself for the night. I wanted something quick, easy and light for dinner that I could eat while catching up on some work. This was perfect because it makes enough to have leftovers for lunch or snacks for the next few days. It's also a great recipe to have on hand for parties and pot lucks!

Vegan Sour Cream

14 oz container of organic, nonGMO, extra-firm tofu
4 tablespoons of fresh squeezed lemon juice
2 tablespoons of red wine vinegar
sea salt to taste

Blend all the ingredients together until smooth and chill while you prepare the rest of the dip.

Vegan Sour Cream Recipe

Vegan 8 Layer Dip

15 oz organic can of vegetarian refried beans
1/2 cup salsa of your choice
2 handfuls of shredded spinach or greens of your choice
2 greens onions, thinly sliced
4 cherry tomatoes, diced
1/4 cucumber, diced
6-8 green olives, sliced
2 tablespoons of cilantro, chopped

Warm the refried beans then spread them in a small rectangular dish. Layer with salsa, shredded lettuce, green onions, diced tomatoes, cucumbers, olives, your vegan sour cream. Garnish with a sprinkle of cilantro and chill for about 30 minutes before serving.

Eight Layer Vegan Dip with Homemade Tortilla Chips

Homemade Gluten Free Tortilla Chips

Preheat the oven to 350 degrees. Cut 2-4 Food For Life Brown Rice Tortillas into triangles. Spray a baking sheet with coconut oil. Spread the tortilla triangles in a single layer on the baking sheet and bake for 15-20 minutes until golden brown. Sprinkle with a little pink himalayan sea salt and serve with your 8 layer dip. Super inexpensive and healthier than most sore bought chips. 

Homemade Gluten Free Tortilla Chips