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Layered Taco Dip

This dip will become a party favorite with very little effort. It's 8 layers of all kinds of goodness and gooey vegan cheesy yumminess. Perfect for dipping, or just eat it as is! It's that good!
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Course Appetizers
Cuisine Mexican

Ingredients
  

  • Bag of Organic Corn chip
  • Box of Annie’s Vegan Cheese Rice
  • Can of Vegan Black Beans
  • Can of Vegan refried beans
  • 1/2 C of each mushrooms, green peppers ,& onions chopped
  • 3 Avocados
  • 1/4 C of black olives chopped
  • 1 C vegan shredded cheese Violife Cheddar
  • 1 pack of Beyond Meat
  • 1 pack of vegan seasonings
  • 2 cloves of garlic
  • Pinch of salt
  • 1/2 C Vegan sour cream like Tofutti
  • Miyoko’s Butter

Instructions
 

  • Sauté the onions, peppers and mushrooms in a pan with 1 tsp of Miyoko’s butter for 6-8 mins until onions are translucent.
  • Add BM and seasoning pak. Cut avocados in 1/2 then Take peels off avocados and smash avocados with a fork.
  • Add garlic and salt to create guacamole. Make rice. Warm 2 can of beans then layer first can into casserole pan.
  • Add 2nd can of beans and warm them up then layer on top. Add cheese. Then rice. Layer the BM mixture.
  • Add guac. Add sour cream. Top with chopped olives. Eat with tortilla chips. Tasty!
Keyword vegan
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