Vegan Baked Taco Dip – Warm layered taco dip with beans, creamy spiced taco sour cream, avocados, chopped tomatoes, green onion, and olives.
Hello, my name is Alison, I write a blog called ‘this homemade life’. Not to worry, if you’ve come here looking for Baked Bree, you are in the right place. Today she and I have decided to shake things up a bit by posting on one another’s blogs sharing the same recipe, but adapted from our own perspectives and cooking styles. My version of this layered dip is dairy-free (vegan), while Bree’s includes cheese and sour cream. Head on over to my blog to see her interpretation of this oozy, layered dip.
Oozy Guacamole Bean Dip
adapted from The Kind Life
1 (16 ounce) can refried beans, or make your own
1 (8 ounce) container non-dairy sour cream (I love Tofutti’s)
1 packet taco seasoning, or make your own
2-3 jalepenos, ribs and seeds removed, diced
5 tomatoes or a handful of cherry tomatoes, chopped
2-3 green onions, chopped
3-4 tablespoons fresh cilantro, roughly chopped (or parsley if you are not a cilantro fan)
Preheat oven to 350 degrees.
Spread a layer of refried beans on the bottom of an 8×8 glass baking dish or large bowl.
Pit and peel the avocados. Mash together in a bowl with lime juice. Spread over top of refried beans.
Stir together the sour cream and taco seasoning and spread over avocado.
Sprinkle jalepenos, tomatoes and green onion over sour cream. Place in the oven and heat for 15-20 minutes or until warmed through.
Top with a sprinkling of cilantro (or parsley).
Serve warm or at room temperature with tortilla chips for dipping.
During football season, come game day, what we have for snacks is almost as important as what game is on. My family devoured this layered dip as we watched our favorite teams play this past weekend. Whatever version you choose to make, it will be delicious!