Recipe: Mexican Layer Dip

I don’t know about you, but I love Mexican food! I’m particularly fond of this recipe because it’s so quick and easy to make. Try it – you’ll see!

Mexican Layer Dip

1 can vegetarian refried beans (spicy variety, if you like it hot)
1 cup guacamole
1 1/2 cups pico de gallo or tomato salsa
1-2 cups grated soy cheddar cheese
1 cup vegan sour cream mixed with 1 packet vegan taco seasoning
1/2 cup black olives, finely chopped
2-3 green onions, chopped
Finely diced tomato and capsicum for garnish, optional
Parsley or coriander sprigs, optional

Spread the refried beans on the bottom of a 25-cm baking dish.
Add the guacamole and pico de gallo or tomato salsa.
Add the soy cheese, then gently spread the vegan sour cream mixture on top.
Place the black olives in the centre and sprinkle the green onions around them.
A garnish of finely diced tomatoes and capsicum makes the dip stand out, as does a sprig or two of parsley or coriander.
Serve with tortilla chips and enjoy!

Makes 6 to 8 servings

Posted by Jason Baker