Layered Mexican dip

Layered Mexican dip

4.8 93 rating

Prep. 15 min

Total 25 min

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®.

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...

Risoni salad with artichoke and feta

25 min

Warm Mediterranean couscous salad

30 min

Refried beans

10 min

Pad see ew

30 min

Asian cucumber salad

10 min

Nachos with beans and cashew sour cream

50 min

Chipotle bean and corn salad

40 min

Vegetable bake with goat's feta

1 h 30 min

Bianca Mazur's watermelon and orange margarita

6 h 10 min

Lychee sorbet cocktail

24 h 5 min

Strawberry gin fizz

10 min

Capsicum and sun-dried tomato dip

5 min