Featured Recipe: Graveyard Dip (Vegan)
Featured Recipe: Graveyard Dip (Vegan)
Get creative with your crackers and bury your guests’ tastebuds in a graveyard of flavour with this layered dip.
Servings: 16 Servings
Ingredients
Dip:
- 500g Graveyard Soil (Nature’s Black Bean Dip)
- 500g Zombie Sludge (Nature’s Guacamole)
- 1 Cup Ghost Guts (Vegan Sour Cream)
- 2 Cups Blood and Brains (Fresh Salsa)
Crackers:
- 1 Cup Organic All Purpose Flour
- 0.25 Cup Nutritional Yeast
- 0.25 tsp “Frontier” Garlic Powder
- 1 tsp Sea Salt
- 3 tbsp "Sarafino" Extra Virgin Olive Oil
- 2-4 tbsp Cold Water
Decorations:
- 2-3 Stalks Organic Green Onion (Sliced on the Bias)
- 1 Food Grade Black Marker
Instructions
- In a rectangle casserole dish layer all of the dips in order: black bean, guacamole, sour cream and lastly salsa. Cover and refrigerate.
- Preheat your oven to 350F.
- In a medium mixing bowl combine all of the cracker ingredients, adding the water slowly until desired consistency is reached.
- Form into a ball and roll out to 1/8” thickness using a rolling pin.
- Cut out tombstones, ghosts and a scary tree; re-roll the dough and repeat this process until all of it is used up.
- Transfer the crackers onto a parchment lined baking sheet and bake for 15-20 mins or until crispy.
- Sprinkle the green onions on top of your dip and decorate with some of the crackers to help emulate that scary graveyard look.
Notes
Each Serving Contains:
164 calories; 3 g protein; 10 g total fat (0 g trans fat); 15g total carbohydrates (2 g of sugar); 466 mg sodium