We watched the Packers play again Sunday, winning big against Washington's home team, whose name I won't mention... to go with our football beers, we made a layered dip for chips. This is at least the fourth layered food we've had during MoFo--lasagne, baklava, scalloped potatoes, and this dip!
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| Can you see the layers? |
It's basically refried beans with some seasoning, vegan sour cream, homemade salsa, and vegan nacho cheese. For the nacho cheese, we melted 2 tbs butter and stirred in 2 tbs flour, then added 1/2 c almond milk and a cup of cheese and let it melt and thicken. I wish the cheese had stayed hot on the top, but the rest of the dish was cold, and chilled the whole dip.
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| Wanted to show off Dan's awesome homemade salsa, with corn, bell pepper, and 3 types of tomato |
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| Chipped |
Next time, maybe we'll make a chipotle black bean dip instead, and keep it somewhat warm... but it was good! The salsa is undoubtedly the best part; we had some left over, so not all of its glory was buried in cheeze sauce.
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