Hope that you all had an amazing Monday!
Seven layer dips are sorta my jam… ya know, in my dairy past life.
I had a bonfire to attend tonight, so it was the perfect plant-based side dish.
Here’s how I did it:
- 1 can of refried beans
- 1 container of Garlic La Onda
- micro greens
- Your favorite salsa
Preheat your oven to 350.
You’ll need an oven-safe round or square glass pan.
First, add half of your beans to the pan. If you’re feeling crazy, make your own refried beans. They’re pretty simple to make.. add some coconut oil and fry them up.
Spread evenly across the bottom.
Add your La Onda sauce next. The whole container!
Next, add your veggies. I decided to use micro greens. I LOVE micro greens.. they’re extremely versatile. Salads, wraps, etc. They ended op cooking really nicely too.
Cabbage is a favorite as well.. detoxifying and delicious!
Spread the remainder of the beans across the veggies and top with salsa.
My favorite salsa is a local find called Roberto’s.. Santa Cruz people, you must try!!
Throw your lovely creation in the oven for 15 minutes.
When finished, your La Onda sauce will reach browning perfection while melting into yummy refried beans.
This is a perfect comfort food/party dish.