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.
Until recently.
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!
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