8 Layer Vegan Dip with Homemade Tortilla Chips

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 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.

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.