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Seven Layer Superfood Dip Recipe

With hearty layers of beans, sweet potatoes, kale, guac, salsa, superfood seeds, fresh vegetables, and herbs, there has never been a healthier way to enjoy the comforts of a layer dip! You can make the components separately ahead of time – each quite simple – and combine right before serving.


For the beans:

1 15-ounce can black beans, drained

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. sea salt

1 Tbsp. olive oil

For the sweet potato puree:

⅔ cup Navitas Organics Cashews Nuts, soaked for 2 hours in water and drained

2 cups sweet potato puree (or 1 15-ounce can)

2 Tbsp. fresh lime juice

½ tsp. sea salt

¼ tsp. cayenne pepper

For the kale:

1 Tbsp. olive oil

½ large yellow onion, finely diced

1 large bunch Lacinto kale, de-stemmed and finely chopped

Sea salt and black pepper, to taste

For the guacamole:

2 large Hass avocados, pitted, peeled, and chopped

¼ tsp. onion powder

½ tsp Navitas Organics Wheatgrass Powder (optional)

1 Tbps, fresh lime juice

Shot of your favorite hot sauce

For the Topping:

⅔ cup Pico de Gallo or favorite salsa

2 Tbsp. Navitas Organics Hemp Seeds

1 Tbps. Navitas Organics Chia Seeds

1 green onion, thinly sliced

1 radish, thinly sliced

Handful cilantro leaves


Make the beans: To a food processor, combine the beans, onion powder, garlic powder, salt, and olive oil. Puree until mostly smooth.

Transfer to a large serving bowl or casserole dish – preferably transparent to showcase all the different layers – and smooth out into a flat layer.

Make the sweet potato puree: To a food processor, add the soaked cashews, sweet potato puree, lime juice, salt, and cayenne. Process until smooth. Carefully spread the puree on top of the bean layer, smoothing out the top.

Make the kale: Warm the olive oil in a large saute pan over medium heat. Add the onion and suate for 5-6 minutes, until translucent and slightly caramelized. Add the kale and sprinkle generously with salt and pepper. Continue to cook for 2-3 minutes longer, stirring constantly, until the kale is completely wilted.

Remove from heat and adjust salt and pepper as needed. Let cool to room temperature, then layer on top of the sweet potato puree.

Make the guacamole: In a food processor, combine the avocados, onion powder, wheatgrass, lime juice, a shot or two of your favorite hot sauce, and salt. Process into a chunky mixture. Taste for seasoning and adjust as desired. Carefully spread on top of the kale.

Finish with the toppings: Layer the pico de gallo on top of the guacamole. Sprinkle with the seeds and green onion, and garnish with radish slices and cilantro.

Serve dip at room temperature with plenty of chips. Wrap and refrigerate any leftovers – they're perfect with eggs in the morning!


Submitted by Julie Morris | Luminberry