• Kim Campbell

Layered Taco Salad Dip

Updated: Jun 22, 2018

This is a plant based oil-free appetizer that everyone loves! This dip is so pretty and loaded with veggies and flavor. I use the same layers that are often in a traditional taco dip, except I substitute tofu cashew mayonnaise for the sour cream.


Prep Time: 30 minutes Cook Time: 0 minutes

Yields: 6-8 servings


INGREDIENTS:


1 cups tofu cashew mayonnaise mayonnaise

2 teaspoons Mrs. Dash Mexican seasoning

1-15 ounce can fat free refried beans

1 cup salsa (any flavor or type that you enjoy)

1/2 cup green onions, chopped

1 cup corn, fresh or frozen

1 large tomato, diced

2 avocados, diced

One-4 ounce can sliced black olives

2 cups shredded lettuce

Baked tortilla chips or toasted whole grain pita squares.


DIRECTIONS:

  1. Mix the tofu cashew mayonnaise and Mexican Seasoning. Chill for 30 minutes.

  2. Combine vegetarian refried beans and salsa until evenly blended.

  3. Spread the beans and salsa in a square 8 x 8 inch glass pan. Spread the mayonnaise mixture over beans. Layer the olives, lettuce, tomatoes, corn, avocados, and green onions in that order evenly over each ingredient. Serve with baked tortilla chips or pita slices.


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© 2018 by Kim Campbell