Vegan Baked Taco Dip

Taco dip is a popular party appetizer that originated in the United States and is often served at gatherings and events.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Vegan Baked Taco Dip

Cooking Method: Baking Cuisine: American, Mexican Courses: Any, Appetizer, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Refried beans
• 1 cup Salsa
• 1 cup Vegan cream cheese
• 2 tablespoon Taco seasoning
• 1 cup Vegan shredded cheese
• ¹⁄₄ sliced Black olives
• 2 chopped Green onions
• 1 diced Tomatoes
• 1 sliced Avocado
• 4 wedges Lime
• for serving Tortilla chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a baking dish, spread the refried beans evenly as the bottom layer.
3. Pour the salsa over the beans and spread the vegan cream cheese on top.
4. Sprinkle taco seasoning evenly over the cream cheese layer.
5. Top with vegan shredded cheese, black olives, green onions, and diced tomatoes.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it rest for 5 minutes.
8. Garnish with sliced avocado and serve with lime wedges and tortilla chips.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 18g6%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.