Ingredients

The following ingredients have 10 Servings
  • 1 (15 oz.) can vegetarian refried beans ((or use homemade refried beans))
  • 1 cup unsalted cashews
  • ¼ cup water
  • 1 ½ tablespoons fresh lemon juice
  • 1 (4 oz) can green chilies
  • ¾ teaspoon fine sea salt
  • 4-6 jarred jalapeno slices ((optional))
  • 2 large ripe avocados
  • 2 tablespoons fresh lime juice
  • ½ teaspoon fine sea salt (, chopped (about 1/2 cup))
  • ¼ red onion (, diced)
  • 1 roma tomato (, diced)
  • 1 jalapeno (, seeds & membrane removed, diced (optional))
  • 2 roma tomatoes (, diced)
  • ¼ red onion (, diced)
  • ¼ cup freshly chopped cilantro
  • ¼ teaspoon fine sea salt
  • 1 tablespoon fresh lime juice

Instruction

  • In an 8-inch square pan (or similar sized dish) spread the refried beans evenly into the bottom, using the back of a spoon or spatula.
  • To prepare the cheese sauce, add the cashews, water, lemon juice, green chilies, and salt into a high speed blender and blend until very smooth, about 60 seconds. If the sauce isn't blending smoothly, you can add another tablespoon of water and blend again. Pour the cheese sauce on top of the bean layer, and spread it out evenly.
  • To prepare the guacamole, scoop the avocado flesh into a large bowl, along with the lime juice and salt. Use a fork to mash the avocado until it's smooth, then stir in the diced red onion, tomatoes, and jalapeno, if using. Spoon the guacamole over the cheese layer, and gently spread it out.
  • Rinse & dry the bowl you just used for the guacamole, then add in the remaining diced tomatoes, red onion, cilantro, and jalapeno ( or omit for a less-spicy dip). Add in the lime juice and salt, and stir well. Then use a slotted spoon to distribute the veggies over the guacamole. Serve the dip right away with crunchy tortilla chips and sliced veggies, or you can store it tightly covered in the fridge for up to 2 hours before serving. Leftovers can be stored in the fridge for up to 3 days, but keep in mind that it may become more watery as it sits, so this is best served the same day you make it. (See make-ahead tips in the notes below.)