I LOVE layered dips. I find it wonderful to be able to share one with friends while watching too much Netflix or at a sports night, or serving it as a meal with raw vegetables on the side.
It's super easy to do and this version is warm, perfectly suited to the upcoming season.
1 can of 398ml of refried pinto beans
* tip: taste it before adding salt. Some have enough salt, others don't.
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon of salt
1 340g packet of Yves Mexican ground beef
1 cup of salsa of your choice
227g pack of vegan cream cheese
1/2 cup vegan mayonnaise
200g grated vegan mozzarella-style cheese
1 green onion, sliced
2 tablespoons to 1/4 cup black olives, to taste
Chopped fresh cilantro, to garnish
* I use a 9 X 13 inch Pyrex rectangular dish, but you can use a cast iron skillet or any other ovenproof pan or dish. The only difference will be the thickness of the dip.
Preheat the oven to 350F.
In a bowl, combine the refried beans with cumin, garlic powder and salt then spread on the bottom of the dish. Spread all of the Mexican meatless over the beans and do the same with the salsa.
In a second bowl, combine cream cheese and mayonnaise until creamy. It's okay if there are a few lumps of cheese left through. Spread over the dip then garnish with grated cheese. Sprinkle with green onions and olives, then cover the dish with foil. Bake for 45 minutes, then remove the foil and continue cooking on broil for a few minutes, just enough to brown the cheese, if desired.
Let cool slightly (it's piping hot!), Garnish with fresh cilantro and serve with your favorite corn chips!