Layered Mexican dip

Layered Mexican dip

4.8 92 rating

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...

G&T cocktail

G&T cocktail

5min

Refried beans

Refried beans

10min

Vegan parmesan shards

Vegan parmesan shards

3 h 55min

Plant-based parmesan

Plant-based parmesan

5min

Taco seasoning

Taco seasoning

5min

Cashew sour cream

Cashew sour cream

10min

Chicken picadillo cups

Chicken picadillo cups

40min

Carrot, capsicum and pistachio pilaf

Carrot, capsicum and pistachio pilaf

1 h

Vegan walnut and black bean burger

Vegan walnut and black bean burger

4 h 40min

Satay noodle salad

Satay noodle salad

35min

Cauliflower tacos with chipotle sauce

Cauliflower tacos with chipotle sauce

3 h 45min

Chipotle bean and corn salad

Chipotle bean and corn salad

40min