7-Layer Dip

Serves 10 
Prep time 30 minutes

Ingredients:

• 1 pound of cashew cream cheese 
• 1/4 cup of scallions, thinly sliced
• 1/4 cup of cilantro, chopped 
• 4 avocados, smashed 
• 2 jars of organic chickpeas
• 2 cups of Miyokos Vegan Cheddar Cheese 
• 1 cup of cherry tomatoes, chopped  
• 1 red onion, chopped 
• 1/2 head of iceberg lettuce, sliced
• 1/2 ground turkey 
• 1 package of Siete Taco Seasoning
• The juice of 1 lemon 
• 1/2 jalapeno 
• Salt, to taste

Instructions:

1st Layer

1. Cut avocados in half, spoon out of peel and place in a food processor
2. Add lemon juice and jalapeño 
3. Pulse until mixed, but still chunky 
4. Salt, to taste
5. Spread evenly in trifle  

2nd Layer 

1. Spoon cream cheese and 2 tablespoons of water into food processor and blend until smooth enough to spread evenly  *If necessary add more water until you have achieved the right consistency.*
2. Add sliced scallions and pulse until mixed well.
3. Spread evenly in trifle. 

3rd Layer 

1. In a pan on medium heat add ground turkey and taco seasoning. Cook until done, about 10 minutes *be sure to break up with a spoon until there are no large chunks.*
2. Let cool and drain of any excess fat or liquid.
3. Spread evenly in trifle. 

4th Layer 

1. In a bowl, mix together tomatoes, onions, cilantro and salt; to taste.
2. Spread evenly in trifle.

5th Layer

1. Strain chickpeas well.
2. Spread evenly in trifle. 

6th Layer

1. Spread iceberg lettuce evenly in trifle.

7th Layer

1. Spread cheese evenly in trifle.