Skip to main content Search
Layered Mexican dip

Layered Mexican dip
4.8 96 ratings
Prep. 15min
Total 25min
10 portions
Sign up for free

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...

Black bean spaghetti bolognese (gut health)

4.5(56)

45min

Peanut and soba noodle slaw

4.3(127)

20min

Speedy Chicken coleslaw salad (Thermomix® Cutter, using modes)

4.7(6)

40min

Yellow chicken curry with rice

3.6(12)

1 h

Chocolate mousse pots (Diabetes)

3.6(8)

6 h 10min

Fig and maple bourbon fizz

4.3(8)

168 h 20min

Salmon with mango sauce, snow peas and carrots

4.3(48)

1 h

Creamy blue cheese with shell pasta

3.2(14)

45min

Mustard balsamic vinegar dressing

4.1(23)

10min

Coconut rice with Asian inspired pork and eggs

4.5(59)

40min

Pocket roast beef with seeded mustard sauce

4.2(15)

1 h 30min

Crumbed cutlets with cauliflower purée (Post-natal)

4.7(18)

40min