Vegan 7-Layer Dip
Ingredients
The base
-
1
16-ounce can
vegetarian refried beans
The layers
-
¾
cup
Vegan Mexican Cheese Spread
-
1
cup
Favorite Guacamole
-
1
cup
Favorite Salsa or Pico De Gallo
-
½
bell pepper
diced
-
¼
cup
black olives (optional, diced)
-
1
handful
fresh cilantro (optional, chopped)
For the guacamole
-
2
ripe
avocados
-
1
medium
lime (juiced)
-
1
pinch
sea salt
For the pico de gallo
-
¾
cup
cherry tomatoes (diced)
-
¼
cup
red onion (diced)
-
¼
cup
fresh cilantro (chopped)
-
1
Tbsp
lime juice
-
1
pinch
salt and pepper
Instructions
- Prepare the cheese layer by whisking ¾ cup of Vegan Mexican Cheese Spread with hot water until it resembles queso.
- Mash the avocados, lime juice, and sea salt together to make guacamole.
- Combine the diced cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper to make pico de gallo.
- Layer the dip by spreading the refried beans, followed by the cheese layer, guacamole, pico de gallo, diced bell pepper, black olives, and cilantro.
- Serve immediately or refrigerate for up to 1 day.
Nutrition Facts (estimated)
Servings
10
Calories
256
Total fat
18g
Total carbohydrates
18g
Total protein
7.4g
Sodium
464mg
Cholesterol
0mg
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