As I have told you before, there are many dishes that I make that I don’t post on here. I don’t know why, I just haven’t. I am trying to post some of those dishes that I didn’t think anyone would care about. Especially when you’ve been making a dish for quite awhile, then take it to a couple of gatherings and people say, “Is that on your site?” So yes, I had to add this nacho dip.
It is absolutely delicious! No one seems to care that it is made without dairy. As I have told you before, when I go to a gathering I always bring a couple of dishes. This last time I brought my nacho dip as well as a blueberry “cheese” cake. Yes, I will share that next week. It was also a great hit!
Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)
1 batch cashew cream cheese
1 batch garden fresh salsa
3 ripe avocados- pit and skin removed
1 Tbsp. lime juice
1 small onion
sea salt to taste
Place onion in food processor and pulse to mince. Add avocados and lime juice. Pulse to mix thoroughly. Add sea salt to taste.
Using a 9″ by 9″ container start with cashew cream cheese layer, then top with guacamole, and end with garden fresh salsa.
Layers can be made up to two days ahead, but wait until day of to assemble.