Monday, April 19, 2010
Okay, so I really felt the need to post this recipe today, as it is one of my absolute favorites to make/eat/share at parties and get-togethers. This recipe is from Alicia Silverstone’s book The Kind Diet and any time I serve this to the meat-eating, cheese loving public, it is devoured within minutes!! I like to serve this with Pita Chips or my new favorite Trader Joe’s “Tortilla Chips with an Identity Crisis” which are super yummy! I also top mine off with some pickled jalepeno peppers for that little extra spice! Also, I know it sounds silly, but try switching around the layers that you put the ingredients in...I swear the layers being in different orders totally changes how it tastes (or mabye I'm just nuts!)!! Hope you enjoy!!
1 (16-ounce) can refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers nondairy sour cream
1 packet vegan taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives, or more if you like (I used 1 ½ cups, just because I love olives!)
5 tomatoes, chopped
2 cups shredded vegan Cheddar cheese (I like Daiya, but use whatever you like)
Preheat the oven to 350 degrees.
Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
Pit and peel the avocados, and place in a bowl.
Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives.
Add the tomatoes, and sprinkle with the cheese.
Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Coming up tomorrow...Vegan Chocolate Peanut Butter Mousse Pie!!!