Featured Recipe: Graveyard Dip (Vegan)

Featured Recipe: Graveyard Dip (Vegan)

Get creative with your crackers and bury your guests’ tastebuds in a graveyard of flavour with this layered dip.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Snack
Cuisine: Fusion, Tex-Mex
Servings: 16 Servings



  • 500g Graveyard Soil (Nature’s Black Bean Dip)
  • 500g Zombie Sludge (Nature’s Guacamole)
  • 1 Cup Ghost Guts (Vegan Sour Cream)
  • 2 Cups Blood and Brains (Fresh Salsa)


  • 1 Cup Organic All Purpose Flour
  • 0.25 Cup Nutritional Yeast
  • 0.25 tsp “Frontier” Garlic Powder
  • 1 tsp Sea Salt
  • 3 tbsp "Sarafino" Extra Virgin Olive Oil
  • 2-4 tbsp Cold Water


  • 2-3 Stalks Organic Green Onion (Sliced on the Bias)
  • 1 Food Grade Black Marker


  • In a rectangle casserole dish layer all of the dips in order: black bean, guacamole, sour cream and lastly salsa. Cover and refrigerate.
  • Preheat your oven to 350F.
  • In a medium mixing bowl combine all of the cracker ingredients, adding the water slowly until desired consistency is reached.
  • Form into a ball and roll out to 1/8” thickness using a rolling pin.
  • Cut out tombstones, ghosts and a scary tree; re-roll the dough and repeat this process until all of it is used up.
  • Transfer the crackers onto a parchment lined baking sheet and bake for 15-20 mins or until crispy.
  • Sprinkle the green onions on top of your dip and decorate with some of the crackers to help emulate that scary graveyard look.


Each Serving Contains:
164 calories; 3 g protein; 10 g total fat (0 g trans fat); 15g total carbohydrates (2 g of sugar); 466 mg sodium