Layered Mexican dip

Layered Mexican dip

4.8 96 ratings

Prep. 15min

Total 25min

10 portions

Ingredients

Salsa

ripe tomatoes (approx. 2-3 tomatoes), deseeded and cut into quarters
250 g
jalapeño chilli trimmed and cut into halves (optional)
1
red onion
80 g
lime juice
1 tbsp
salt
½ tsp

Sour "cream"

raw cashews
100 g
pine nuts
100 g
lemon juice
60 g
filtered water
150 g
salt to taste
1 - 2 pinches

Avocado mash

avocados flesh only
2
lime juice
1 - 2 tsp
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches

Assembly

refried beans (see Tips)
400 g
iceberg lettuce shredded
½
vegan cheese grated (see Tips)
150 g
fresh coriander leaves only, for garnishing
corn chips to serve

Difficulty

easy

Nutrition per 1 portion

Protein 9 g

Calories 1502.8 kJ / 357.8 kcal

Fat 27.3 g

Fibre 7.2 g

Carbohydrates 18.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Citrus margarita

10min

Espresso martini

5min

Refried beans

10min

Sliders with walnut or sweet potato patties

2 h 15min

Bianca Mazur's Frozen Turkish delight martini

12 h 5min

Buddha bowl with lentil falafel and pomegranate

24 h 50min

Pineapple and coconut mojito

20min

Chipotle bean and corn salad

40min

Warm Caesar salad with polenta croutons

1 h 55min

Satay noodle salad

35min

Chunky basil pesto dip

10min

Mexican stack

45min