Layered Mexican dip

Layered Mexican dip

4.8 95 ratings

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...

Quinoa salad with mango salsa

1 h

Espresso martini

5 min

Warm Mediterranean couscous salad

30 min

Corn chips with salsa roja

1 h 20 min

Cauliflower buffalo bites

35 min

Chicken picadillo cups

40 min

Pumpkin and pomegranate quinoa salad

1 h

Refried beans

10 min

Navajo fry bread with tomato bean salsa

35 min

Nachos with beans and cashew sour cream

50 min

Satay noodle salad

35 min

Beetroot, Parmesan and cashew dip

5 min