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Featured Recipe: Graveyard Dip (Vegan)
Get creative with your crackers and bury your guests’ tastebuds in a graveyard of flavour with this layered dip.
Course
Snack
Cuisine
Fusion, Tex-Mex
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
Servings
Ingredients
Dip:
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)
Crackers:
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
Decorations:
2-3
Stalks
Organic Green Onion
(Sliced on the Bias)
1
Food Grade Black Marker
Instructions
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.
Notes
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