5-Layer Dip – Fast!

Serves 4-6

This is great for a quick dinner with very little prep time. The ingredients and amounts are a guideline. Add more or less or none – or add your own ingredients. To keep the mouth-watering fresh taste, always use fresh cilantro and resist the fasting-temptation to add soy cheese, tofu, etc. as you don’t need it. This tastes even better as a leftover.


  • 2 cans black beans, drained & rinsed (Trader Joe’s Cajun style black beans work well, too)
  • Enchilada sauce – 1 can favorite brand or 1 bottle Trader Joe’s “Red Sauce”
  • 2 avocados, sliced (optional: sprinkle with lime juice & salt)
  • 1½ c. lettuce, chopped
  • 1-2 16 oz. jars salsa
  • 1 can sliced black olives
  • 1 bunch fresh cilantro, chopped
  • Chips for dipping or tortillas for wrapping


  1. Heat beans and enchilada sauce in sauce pan, simmer 3-5 minutes. Put in bottom of 8x8 glass container. (The heating and simmering can be skipped if you are in a hurry.)
  2. Layer remaining ingredients:
    bean-enchilada mixture (cooled)
    fresh chopped cilantro
  3. Dip a chip or wrap in a tortilla!


Roasted Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and their wonderful cookbook of the same name.


  • 1 1/4 pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted margarine (earth or smart balance)


Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Shrimp dip

(serve with tortilla chips)


Just eyeball the ingredients in this one. It is supposed to be like a creamy salad dip.

  • 1/2 lb or so bay shrimp, rinsed and drained
  • Vegenaise (non-dairy mayo)
  • Salsa
  • Fresh chopped cilantro
  • salt & pepper


Mix all together and serve with tortilla chips. This is better if you let the dip set in the fridge for a few hours so flavors can combine, then serve.

Tahini Sauce


  • ½ c. tahini
  • ½ c. water
  • 2 t. Sesame Tahini Dip & Sauce Spice (available from

Mix all together and stir until smooth. Wonderful over grilled fish, falafel, steamed broccoli or cauliflower. Great as a dip for cut vegetables.

Walnut Red Pepper Dip

Process in a food processor until finely ground:

  • 2 cups raw walnuts

Add and whirl until smooth:

  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 (12 oz) jar roasted red peppers, drained
  • 2 garlic cloves
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley
  • 2 tsp lemon juice

source: "Every Day Paleo"