Five layer dip

This mexican-inspired dip is a delicious and colorful companion for your favorite chips! 

Ingredients (serves 4-6)

For the black bean layer

- 2x400ml cans organic black beans, drained 

- 1 onion, minced

- 3 garlic cloves, mashed

- 1 Tablespoon oil (I used grapeseed)

- 1 teaspoon cumin

- 1 teaspoon smoked (or regular) paprika

- 150 ml tomato paste

- sea salt and freshly ground black pepper

Heat the oil and sauté the onions with the garlic until translucent, add in the beans, cumin and paprika and cook for a minute, until fragrant. Add in the tomato paste and a little bit of water (depending on how thick the tomato paste you are using), just enough to form a thick sauce. Season with salt and pepper and simmer for 5 minutes or so, until sauce comes together. Taste and adjust the seasonings. Using an immersion blender or a potato masher, coarsely mash the beans. Allow to cool to room temperature before using in the dip (you can prepare it a day ahead and store it in the refrigerator).

For the salsa layer (see intructions on preparation here)

- 1 can 800ml organic diced tomatoes

- 1/2 onion, minced

- 1 garlic clove, mashed

- 1 chile pepper, seeds and ribs removed, minced

- 1 yellow (or other color) pepper, minced

- 1-2 Tablespoons freshly squeezed lime juice, to taste

- 1/2 teaspoon cumin

- 1 Tablespoon chopped cilantro

- sea salt and freshly ground black pepper, to taste

For the corn layer

- 1 cup organic frozen corn, boiled and drained (or use canned)

For the guacamole layer 

- 1 large (or 2 smaller ones) avocado

- 1 lime, juiced

- 1/2 small red onion, minced

- 1 garlic clove, mashed

- a few cilantro leaves, chopped (optional)

- sea salt and freshly ground black pepper, to taste

Scoop out the avocado flesh into a medium size bowl, add in some salt and the lime juice and mash using a fork. Add in remaining intredients and mix to combine. Taste and adjust the seasonings.

For the cashew cream layer

- 1/2 cup cashews, soaked overnight then drained and rinsed

- 1 garlic clove

- 1 teaspoon onion powder

- 1 teaspoon garlic powder

- 2 Tablespoons freshly squeezed lemon juice, or more, to taste

- 2-3 Tablespoons water

- sea salt and pepper, to taste

Place the cashews and remaining ingredients into a blender and pulse until smooth. Taste and adjust the seasonings.

Assemble the dip in a medium-large bowl or in individual portion bowls, in the following order: start with the beans, add some salsa, a layer of corn followed by the guacamole and finish with the cashew cream. Top with some hot pepper flakes if desired and enjoy!