Spicy Mexican style layered dip

Directions

1. Mix ½ cup Vitalite Plant-Based Cream Flavoured Spread with ¼ cup of salsa to make a smooth sauce.
2. Mix black beans, corn, cilantro, chili powder and lime juice with the remaining ½ cup Vitalite Plant-Based Cream Flavoured Spread and blend until smooth.
3. Line a 6-inch-deep dish with plastic wrap, allowing enough wrap to hang over the edges.
4. Start by spreading half of the bean mixture on the bottom of the pan. Next, spread half of the guacamole over the bean mixture. Next, add the second layer of black bean and follow with the remaining guacamole, creating 4 layers in total.
5. Top with the crushed nacho chips, which will become the bottom crust once inverted. Cover with the plastic wrap and chill for 4 hours.
6. Remove the pan from the fridge along with the top plastic wrap. Place a serving plate on the top and quickly invert the pan by flipping it over onto the plate.
7. Remove the other plastic wrap and cover the top with the salsa and Plant-Based Cream Flavoured Spread, then cover with salsa.
8. Garnish with pumpkin seeds, hot peppers, and fresh cilantro.
9. Serve with nacho chips, crackers, or raw vegetables.