Layered Mexican dip

Layered Mexican dip

4.8 93 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

Fiber 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...

Espresso martini

5min

Jalapeño and corn croquettes with chipotle mayonnaise

25 h 20min

Stuffed capsicums with herbed quinoa

30min

Sugar-free salted peanut butter fudge

2 h 10min

Cashew pouring cream

35min

Arroz a la Mexicana (Mexican rice)

35min

Pulled BBQ jackfruit

25min

Chicken picadillo cups

40min

Melted Brie with basil and lemon pesto

30min

Satay noodle salad

35min

Sloppy Joes with slaw

40min

Curried chicken salad wraps

50min