Vegan 7-layer dip with refried beans, guacamole, salsa, cauliflower cashew queso, tomatoes, black olives, and green onion. Serve with grain-free crackers!
Serious question– do you wash your avocados?
Usually I rinse mine (*so* important so bacteria from outside of the avo isn’t transferred inside when slicing), then cut them open with a blade.
The other day my friend taught me an epic way to open avocados.
He grabbed an avocado, and, applying pressure with both hands, split it open like two halves of a coconut.
The creamy green flesh protruded out between two crudely but efficiently torn halves he presented in his hands like an offering.
I stared, dumbfounded.
If you could open avocados without using a knife, what other shortcuts have I missed in the kitchen?
This Vegan 7-Layer Mexican Dip might leave your mouth hanging open, too.
It’s easily assembled for a quick appetizer with seven plant-based layers that are prime for dipping and snacking!