Vegan Layered Taco Dip
A customizable addicting cold appetizer that is simply easy to make and can be put together ahead of time,
Ingredients
- 1 16 oz Refried Beans
- 1 to 2 Cups Vegan Sour Cream Optional
- 2 Cups Avocado or guacamole
- 1 Cup Salsa Optional
- 1 to 2 Tbsp Taco Seasoning Homemade or premade.
- 1 Cup Tomatoes Sliced and diced.
- 1 Cup Shredded Fresh Lettuce
- 2 Cups Vegan Cheese of your choice Creamy and/or shredded.
- 1 Cup Peppers of your choice Sliced and diced.
- 1/2 Cup Olives, black/green Sliced.
- 1/4 Cup Onions Optional. Raw or sauteed.
- 1 handful Black or pinto canned beans
- 2 Tbsp Fresh chopped Cilantro Optional
Instructions
- In a small mixing bowl, blend together the refried beans and taco seasoning until well blended.
- Spread the refried beans on the bottom of a glass baking dish. The size of the dish is your choice, but make sure to use a deep baking dish, I used a 13x9 glass baking dish.
- If you're going with vegan sour cream, you're going to want to spread it on top of the beans.
- The next layer is the avocado layer. Your choice for this layer, a avocado salsa, guacamole, or fresh sliced avocado.
- If you didn’t use an avocado salsa, you can spread on a layer of your favorite tomato-based salsa.
- If adding the creamy cheese, pour over the top and evenly cover the dish.
- Finish by topping the dip with your choice of toppings.
- Shredded lettuce, cilantro, onions, peppers, olives, sliced tomatoes, beans, and shredded cheese.
How to serve this dip
- Serve this dip with a side of tortilla chips.
- With crackers.
- Fresh Vegetables.
- On top of a taco or burrito.
- Shredded lettuce as a salad dressing.
Tip
- If making this dip with the the Creamy Vegan Cashew Cheese or making your own homemade refried beans, make sure to let these both cool before assembling this dip.
Notes
These measurements do not have to be exact, you can substitute layers and ingredients for your favorites.
Storage
This dip will keep in the refrigerator for up to 5 days in a covered container.