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  • Writer's pictureLeslie

Super Bowl Superfood Dip

Looking to wow your crowd at your next event? This dip is a guilt-free show-stopper and may even leave you feeling ready to go for a trophy! The familiar Tex-Mex version of Seven Layer Dip is loaded with dairy, mostly sour cream and various grated cheeses. This healthier update eliminates the dairy and adds in more veggies (including kale!) and even sneaks in some superfood boosts. And oh, so delicious, you’ll be cheering for more!

There are a few steps so plan ahead and batch cook if you can. In a pinch, I’ve included some easy hacks. Make extra beans for tacos, sweet potatoes for bowls, kale for sides, and guacamole for toast.

Super Bowl Sunday Superfood Dip

1) Bean Layer


1 25- ounce can black beans (can sub with pinto beans), rinsed and drained

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

2 tsp chili powder (use good quality, I like this one)

¼ cup freshly squeezed lime juice

1 tsp Himalayan or sea salt

2 Tbsp vegetable broth (or sub water)


Add all ingredients to a food processor or wide-base blender and puree until mostly smooth. Taste and adjust seasoning as desired. Spoon into glass container and smooth out as the first layer.

Easy hack: Add 2 cans refried black or pinto beans to a bowl and stir in remaining ingredients. If using a brand that adds salt, you may want to cut back on adding salt.

2) Sweet Potato Layer


½ cup raw cashews, soaked 2 hours (or quick-soaked*) and drained

2 cups sweet potato puree (about 2 medium potatoes, oven-roasted and skins removed)

2 Tbsp fresh squeezed lime juice

½ tsp turmeric powder

½ tsp chili powder

1 tsp taco seasoning (I like this one)

1 tsp Himalayan or sea salt

¼ tsp – ½ tsp cayenne pepper


Add all ingredients to a food processor and mix until smooth. Taste and adjust seasonings as desired. Layer smoothly on top of beans.

Make it easier: use 2 15-ounce cans of sweet potatoes instead of home roasted and another 1/2 cup raw cashews.

* to quick soak cashews, put in a heat-proof bowl and cover with very hot (not boiling) water. Soak for 20 minutes.

3) Kale Layer


1 Tbsp avocado oil (or sub with veggie broth)

1 large yellow (sweet) onion, diced

1 large bunch curly kale, stems removed and chopped

Salt and freshly ground pepper to taste


Heat the oil or broth in a large saute pan. Add the onion and cook for about 3-5 minutes, allowing to soften and become translucent. Add the chopped kale leaves and continue to cook until wilted. Sprinkle with salt and freshly ground pepper to taste. Remove from heat and allow to cool to room temperature. While the kale cools, prepare the guacamole.

Make it easier: buy pre-chopped kale and onion (not recommended and doesn't save that much time)

4) Guacamole layer


4 large ripe Hass avocados

½ tsp onion powder

1 tsp garlic powder

1 tsp wheatgrass powder (I like this brand)

2 Tbsp fresh lime juice

Himalayan or sea salt to taste


Cut the ripe avocados in half, remove the pit, and scoop out flesh with a spoon. In a large bowl, add all ingredients and mash the avocado with a large fork (or a potato masher). Taste and adjust seasonings if needed.

If Kale is cool, spread over sweet potato mixture and then spread the guacamole over the kale.

Make it easier: Buy pre-made guacamole instead of making at home. I usually find the ones made in-house at a taqueria or good quality grocery are best but have also used the Trader Joe’s brand and mixed it with some fresh avocados and additional lime juice to adjust the flavor.

5) Pico de Gallo Layer


1 small white onion, chopped (about 1 cup)

½ large jalapeno, seeded and minced

¼ cup fresh lime juice

1 tsp Himalayan or sea salt

¼ cup freshly chopped cilantro (about ½ bunch – save the rest for the topping)


Add all ingredients to a bowl and stir, allowing the sauce to marinate for a bit (can be made up to a day ahead).

Make it easier: Buy pre-made pico de gallo. This layer requires quite a bit of chopping, so buying a good pre-made could be worth your time. And in winter when tomatoes are out of season here, it will save you from buying imported produce. Just be sure to get one with the heat level that you like (I usually prefer mild).

6) Topping Layer


2 Tbsp Hemp seeds

4 green onions, trimmed and sliced on diagonal

1 large radish, diced

½ large bunch of cilantro, roughly chopped


Sprinkle the toppings over the top (Pico de Galo) layer in the order listed above, finishing with the cilantro.

And voila! Takes a few steps but the PLAYOFF will be BIG! Serve with crudites (sliced carrots and celery, etc) and organic (non-GMO) Tortilla chips.

Enjoy the game!!!

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