| Moderate | Vegan | Soy Free
Six Layer Green Dip
INGREDIENTS
Toppings:
¼ cup chopped fresh mint
¼ cup Follow Your Heart Dairy-Free Feta Crumbles
1-2 cups crushed tortilla chips
Whipped Jalapeño Feta:
1 cup Follow Your Heart Dairy-Free Feta Crumbles
1 cup Follow Your Heart Dairy-Free Cream Cheese
3 tbsp lime juice
1 cup chopped cilantro
½ cup chopped green onions
¼ cup minced jalapeños
salt to taste
¼ cup oil or water
Green Goddess Sauce:
1 cup hummus
1 cup cooked chickpeas
1 cup parsley
⅓ cup mint
⅓ cup dill
1 cup spinach
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp garlic
¼ cup oil or water
1 ½ tbsp maple syrup
salt and pepper to taste
Green Pea Salad:
1 cup cooked green peas
1 cup minced green bell pepper
½ cup minced celery
1 cup minced cucumber
⅓ cup minced basil
salt to taste
Creamy Sofrito:
½ cup Follow Your Heart Soy-Free Vegenaise
½ cup green bell peppers
½ cup red bell pepper
¼ cup white onion
3 tbsp chopped garlic
¼ cup green cubanelle, Cuban, or Italian frying pepper
1 aji dulce habanero, or sweet chili pepper
⅓ cup cilantro
⅓ cup recao
Broccoli Salad:
3 cups chopped broccoli
⅔ cup diced red onion
⅓ cup dried cranberries
⅓ cup sunflower seeds
¾ cup Follow Your Heart Soy-Free Vegenaise
2 tbsp apple cider vinegar
2 tbsp mustard
1 tbsp garlic powder
1 tbsp onion powder
1 ½ tbsp maple syrup
salt and pepper to taste
INSTRUCTIONS
- Make the Creamy Sofrito in a food processor by combining the green bell peppers, red bell pepper, white onion, chopped garlic, green cubanelle, habanero, cilantro and recao until everything is well broken down and fully incorporated. Add in Vegenaise to the sofrito to make it creamy and process everything together. Set the creamy sofrito aside.
- In a blender make the green goddess sauce by combining hummus, cooked chickpeas, parsley, mint, dill, spinach, lemon zest + juice, garlic, maple syrup and oil. Blend together until smooth and creamy and add more oil or water if necessary. Set aside.
- Make the green pea salad by cooking your green peas and combining them with minced green bell peppers, minced celery, minced cucumber, minced basil and salt to taste. Mix everything together until well combined and set the green pea salad aside.
- Make the broccoli salad by adding chopped broccoli, diced red onion, dry cranberries, and sunflower seeds into a bowl. Add in Vegenaise, apple cider vinegar, mustard, garlic and onion powder, maple syrup, salt and pepper to taste, and mix everything together until all of the broccoli is fully coded in the creamy sauce. Set this aside.
- Make sure to clean out the food processor to make the whipped feta and add into the food processor Dairy-Free Feta Crumbles, Dairy-Free Cream Cheese, lime juice, and process everything together until it forms a smooth and creamy whipped texture. Then add in the green onions, jalapeños, and cilantro and process again until all of the fresh ingredients are fully incorporated and mixed into the whipped feta. Set this aside.
- To build the green layer dip start off with your first layer of creamy broccoli salad then top that with the creamy Sofrito, and then add on a healthy layer of crushed tortilla chips, next add on a layer of green pea salad, then the green goddess sauce, and finish with the whipped feta on top.
- Garnish the dip with vegan feta and chopped mint. Serve with toasted bread, chips, tortillas, or add this delicious dip into a sandwich or pizza.
- Sing your song, do your dance, speak your truth and enjoy this gorgeous green dip!
