Mexican Vegan Fiesta Dip Appetizer
May 31, 2017by Stephanie Dreyer
Fiesta Dip
Ingredients
- 1 can refried beans
- 1/2 cup vegan sour cream (preferably Tofutti)
- 1/2 cup guacamole*
- 3/4 cup Daiya cheddar-style shreds
- 1/2 cup chopped roma tomatoes
- 2/3 cup sliced black olives
- 1 cup "Fiesta" Vegan Ground Beef (saute 1/2 onion in 1 tablespoon olive oil with 1 package Beyond Meat Beefy Crumbles and 4 tablespoons of taco seasoning)
- *For guacamole (mash 2-3 avocados with juice of 1 lime and salt to taste.
Instructions
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Spread the refried beans into an 8×8 glass or ceramic baking dish.
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Sprinkle the Fiesta Ground “Beef” on top of the beans.
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Layer the guacamole, and then the sour cream on top of the “beef.
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Add the tomatoes in another layer, followed by the black olives.
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Sprinkle the cheese over the top in one single layer.
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Bake at 350 degrees for 10-15 minutes until the cheese is melted and the dip is heated all the way through. Serve immediately with tortilla chips.