Paleo Seven Layer Dip

You'll surely be the life of the party if you bring this awesome seven-layer dip.

With sunflower seed frijoles, guac, butternut squash "queso," meat-free chorizo, and more, nobody will believe that this is made entirely from whole foods, plant-based ingredients! Each layer is packed with flavor and nutrients, and more over, is gorgeously colorful. Who wouldn't want to chow down?

Paleo Seven Layer Dip [Vegan, Grain-Free]

Ingredients

For the Frijoles:

• 2 cups sunflower seeds, soaked 2 hours in filtered water
• 1 cup water plus more as needed
• 1 teaspoon cumin, ground
• 2 teaspoons sea salt (plus more to taste)
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Guacamole:

• 4 avocados
• Juice of 4 limes
• 1/4 white onion, minced vey fine
• Salt and pepper, to taste
• 1/4 teaspoon cayenne pepper

For the Butternut Queso:

• 1 small squash, peeled and seeded
• 1 tablespoon nutritional yeast
• 1 teaspoon sea salt
• 1/4 teaspoon chipotle powder
• 1/2 cup water
• 1/2 cup soaked cashews
• Juice of 1 lime wedge

For the Sour Cream:

• 1 cup cashews, soaked
• 1 cup filtered water
• Juice of 1 lemon
• 1/4 teaspoon salt

For the Chorizo:

• 1/4 cup walnuts
• 1/4 cup pecans
• 1/4 cup pumpkin seeds
• 1 1/2 tablespoons chili paste (if you don't want to make the chili paste, you can use store bought chili paste instead)
• 1/8 teaspoon cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 tablespoon chili powder
• 1/4 tablespoon fresh oregano

For the Green Onion Layer:

• 4 green onions, chopped

For the Tomato Layer:

• 1 pint cherry tomato, sliced

Preparation

To Make the Frijoles:

1. Soak the sunflower seeds for a minimum of 2 hours to overnight.
2. Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil, and cayenne.
3. Blend until smooth, adding a little more water as needed. Season with more salt and pepper to taste.

To Make the Guacamole:

1. In a medium-sized mixing bowl, mash the pitted avocados with the lemon juice, onion, and other seasonings.

To Make the Butternut Queso:

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise and spoon out the seeds.
3. Roast for 30-45 minutes face down on a roasting tray until fork tender.
4. When the squash are done allow, to cool 10-15 minutes.
5. Scrape out the flesh of the roasted squash from the skin and discard the skin.
6. Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
7. Blend everything until smooth. Refrigerate until ready to serve.

To Make the Sour Cream:

1. Place the cashews, water, lemon juice, and salt in a blender. Blend until smooth and adjust seasoning to taste.

To Make the Chorizo:

1. Pulse the walnuts and pumpkinseeds together in the for processor until they are crumbly but not powdery. Put nut/seed mixture into a mixing bowl and mix the rest of the ingredients by hand until well incorporated.

To Assemble:

1. In a round or square bowl, spread some of the frijoles smoothly into the bottom of the bowl.
2. Follow with a layer of the butternut queso, and then the guacamole.
3. Top off with some of the sour cream, tomato, chorizo, and green onions.

https://onegreenplanet.org/vegan-recipe/paleo-seven-layer-dip/