Sure, the big game relies on strategy on the field, but let's face it: it also requires strategy in your kitchen! And that's why making our Seven-Layer Superfood Dip is so ideal: it satisfies the cravings of the most discerning junk food afficianado's, while keeping true to your healthy roots, too. Made entirely from wholesome ingredients and boosted with hidden superfoods, serving this epic dip at your Super Bowl party ensures everyone goes home a winner.
Seven Layer Superfood Dip
With layers of beans, sweet potatoes, kale, guac, salsa, superfood seeds, and fresh vegetables and herbs, there has never been a healthier way to enjoy the comforts of a layer dip! You can make the components separately ahead of time – each quite simple – and combine right before serving. Serve with your favorite chips or crudités.
Serves 12
For the beans:
1½ cups cooked black beans (or 1 15-ounce can, rinsed and drained)
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
1 tablespoon olive oil
For the sweet potato puree:
2/3 cup raw cashews, soaked for 2 hours in water and drained
2 cups sweet potato puree (or 1 15-ounce can)
2 tablespoons fresh lime juice
½ teaspoon sea salt
¼ teaspoon cayenne pepper
For the kale:
1 tablespoon olive oil
½ large yellow onion, finely diced
1 large bunch Lacinato Kale, stemmed and finely chopped
Sea salt and ground black pepper to taste
For the guacamole:
2 large Hass avocados, pitted, peeled, and chopped
¼ teaspoon onion powder
½ teaspoon wheatgrass powder (optional)
1 tablespoons fresh lime juice
Shot of your favorite hot sauce
Sea salt and ground black pepper to taste
For the topping:
2/3 cup pico de gayo
2 tablespoons hemp seeds
1 Tablespoon chia seeds
1 green onion, thinly sliced
1 radish, thinly sliced
Handful cilantro leaves
1. Make the beans. To a food processor, combine the beans, onion powder, garlic powder, salt, and olive oil. Puree until mostly smooth. Transfer to a large serving bowl – preferably transparent to showcase all the different layers – and smooth out into a flat layer.
2. Make the sweet potato puree. To a food processor, add the soaked cashews, sweet potato puree, lime juice, salt, and cayenne. Process until smooth. Carefully spread the puree on top of the bean layer, smoothing out the top.
3. Make the kale. Warm the olive oil in a large sauté pan over medium heat. Add the onion and suate for 5-6 minutes, until translucent and slightly caramelized. Add the kale and sprinkle generously with salt and pepper. Continue to cook for 2-3 minutes longer, stirring constantly, until the kale is completely wilted. Remove from heat and adjust salt and pepper as needed. Let cool to room temperature, then layer on top of the sweet potato puree.
4. Make the guacamole. To a food processor, combine the avocados, onion powder, wheatgrass, lime juice, a shot or two of your favorite hot sauce, and salt. Process into a chunky mixture. Taste for seasoning and adjust as desired. Carefully spread on top of the kale.
5. Finish with the toppings. Layer the pico de gayo on top of the guacamole. Sprinkle with the seeds and green onion, and garnish with radish slices and cilantro. Serve with chips at room temperature, and refrigerate leftovers.