7 Layer Dip Tostadas - Dairy Free

It’s fall and Halloween season. Where did the time go? I don’t know about you, but my summer went by in the blink of an eye. Normally I love fall but this year I had such a great summer it took longer than usual to get into the fall festive mood.   

While brainstorming Halloween ideas we noticed how many treats and sugary things are out there. We’ve been trying to cut back on sugar and so we took on the challenge of finding something healthy and tasty that could also be decorated for Halloween. This is how we came up with our spooky 7 Layer Dip Tostadas.

Who doesn’t love 7 layer dip? Most 7 layer dips include cheese, sour cream, nacho cheese, or some other form of dairy. So it’s been awhile since we’ve had some, but we decided it was time to create our own lactose free version. And instead of putting it in a classic serving bowl we decided to spread it on a tostado. Tasty, right?

We ended up combining beans, avocado, vegan nacho cheese, and other toppings to create a delicious 7 layer dip. We baked the tortillas until crisp and piled the goodness on. Then to give it a little Halloween flair, we used the sour cream to create a spider web design on top.

This 7 layer dip tostada is a great fall treat and can be made any time of year. You can drizzle the sour cream on top for a fun decoration or add it as a middle layer. We hope you enjoy!

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7 Layer Dip Tostadas - Dairy Free

by Burnt Toast Food Blog October-26-2018

A healthy, dairy free main dish that’s a twist on a favorite appetizer – 7 layer dip. Pipe lactose free sour cream or dairy free cashew cream as a spider web topping for a fun Halloween dinner. (Or sub in full dairy.)

Ingredients

• 1 16 ounce can refried beans
• 4 to 8 ounces nondairy cheese spread or nondairy cheese dip
• 1/2 cup onion, diced
• 1 jalapeno, seeded and diced
• 2 medium heirloom tomatoes, chopped
• 1 cup (2.25 ounce can) sliced black olives
• 3 green onions, trimmed and sliced thin
• 1 firm-ripe avocado, cubed
• dash salt
• 1/2 lemon, juiced
• 6 corn tortillas
• canola oil
• 1/2 cup lactose free sour cream or cashew cream (dairy free)

Instructions

Heat oven to 400°. 1. In a medium bowl, mix the onion, jalapeno and tomatoes to make a salsa. Place half of the mixture in a blender or mini food processor and pulse 3 times. Stir back into the reserved mixture. Set aside. 2. Stir the cubed avocado, dash of salt and lemon juice until mixed but chunky. 3. Heat the refried beans in a medium pan and keep warm. 3. To prepare the tostada shells, brush them lightly on both sides with oil. Place on a baking sheet and cook – flipping halfway through – until crisp and golden, 4 to 10 minutes or more, depending on the thickness of the tortillas. 4. Remove the tortillas from the oven and spread a scoop of warm beans on each. Spread the beans nearly to the edge. 5. Make the following layers slightly smaller so that each layer peeks out below the next. Spread a layer of the chunky avocado over the beans. 6. Next spread on a thin layer of the nondairy cheese dip. 7. Spoon the salsa over the cheese. 8. Sprinkle with green onions and olives. 9. Drizzle with sour cream or cashew cream. Notes: - Be sure to use caution preparing the jalapenos – don’t touch the eyes or face. Better yet, wear food prep gloves. The oil from the chiles can remain on the skin up to a couple of hours. - For an easy way to drizzle the sour cream in spider web pattern, place in a small plastic bag, twist the air out and cut one corner so that there is a small opening. Squeeze the bag gently and decorate. - Make it dairy-full: use nacho cheese spread or grated cheese for the cheese layer and top with full dairy sour cream.

Details

Prep time: 40 mins Cook time: 10 mins Total time: 45 mins Yield: 6 tostadas

We’re always interested to hear what variations you might try and if you’ve found a new favorite dairy free cheese substitute. Give us a heads up in the comments below.