4 cups Zesty Unfried Beans or organic, vegetarian refried beans (see recipe below)
double batch of Dairy-Free Sour Cream prepared with additions (given below)

1 cup organic Mexican salsa of choice
Miyokos Smoked Mozzerella Cashew cheese shredded (enough to cover the salsa layer (less than one block) See tip * below
1 bunch of cilantro, chopped
2 cups chopped tomatoes
1 red onion, chopped
1 bunch scallions, chopped (green part only)
LaPreferida Organic mild or hot jalapeno slices (or a mixture), chopped

On a large serving platter (12-inch round works well), spread 4 cups of Zesty Unfried Beans in an even layer from edge to edge. Top with all of the sour cream mixture, also spread evenly over the bean layer. Refrigerate this while chopping the remaining items. Carefully place the salsa by small spoonfuls evenly over the sour cream layer. Sprinkle the prepared cashew cheese on next, then the cilantro, tomatoes, onions and scallions. Top with desired amount and variety of jalapenos. Chill until serving. This is best made a couple hours ahead and refrigerated.
Serve with “Michelle approved chips,” Mary’s Gone Original Crackers or vegetables like jicama slices, etc. See recipes for Michelle’s Sprouted Lime Corn Tortilla Chips.


6- 8 servings
2 cups dry organic pinto beans
1 large onion
2-4 cloves garlic (depending upon taste)
2 teaspoons cumin
1 tablespoon chili powder
2 teaspoons garlic powder
¼ teaspoons cayenne pepper
¼ cup organic salsa
½ teaspoon sea salt (or to taste)

Rinse and soak the beans overnight (Make sure you put at least six cups of water for soaking). In the morning, drain and rinse the beans and put them in the crock pot on low with enough water to cover them by at least an inch. Add the chopped onion and mince the garlic into the crock pot. They can stay in the crock pot all day while you are at work or away.( If you prefer, you can cook them in on the stovetop. Bring the ingredients to a boil, cover and simmer for one hour or until tender) Twenty minutes before you are ready to eat or prepare a recipe with the beans, drain them (reserving the broth). Return the bean mixture to the crock pot or pan. Add about ½ cup of the reserved liquid. Mash the beans with a hand held potato masher, a hand mixer or a hand held immersion blender. You may mash them only partially, leaving some pieces, if desired. Mix in the spices, salt and salsa. Use the reserved liquid at your discretion to make the beans the desired consistency.

These beans freeze well and may be frozen in 4 cup portions for this dip or make a batch of these beans for a meal and use the leftovers for this dip recipe.
You will also need a double batch of Dairy-Free Sour Cream. Here is the recipe and optional video to watch. https://www.youtube.com/watch?v=EVuN4sYz2e8

Dairy-Free Sour Cream

1 cup raw cashew pieces, soaked 15-30 minutes, then drained ½ cup pure water (in addition to soaking water) 2 T. fresh lemon juice ½ tsp. raw apple cider vinegar ½ tsp. onion granules ½ tsp. garlic granules ¼ tsp. Real Salt

Soak cashew pieces in pure water for 15-30 minutes. Drain well by pouring through strainer. Place all ingredients into blender. Blend until smooth. Vitamix gives a smooth result.
While the double batch is still in the blender, add:
1 T. cumin powder 1 T. chili powder 1 tsp. onion granules 2 cloves garlic ½ tsp. garlic salt

*Shred the Miyokos cheese onto a parchment lined tray and leave it in the freezer for a few minutes prior to sprinkling it on top of the salsa. It melts if you handle it too much otherwise.