Layered Mexican dip

Layered Mexican dip

4.8 95 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...

Rice salad with warm mustard dressing

1 h 40min

Warm Mediterranean couscous salad

30min

Chipotle bean and corn salad

40min

Warm capsicum and tomato salad with olives

50min

Espresso martini

5min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

30min

Sliders with walnut or sweet potato patties

2 h 15min

Chicken picadillo cups

40min

Jalapeño and lime chicken burger with corn smash

1 h 15min

Smoky chipotle beans

30min

Warm Caesar salad with polenta croutons

1 h 55min

Nachos with beans and cashew sour cream

50min