Vegan Taco Dip
This vegan taco dip is the perfect game day snack – and it is *always* a crowd-pleaser! Layered with refried beans, taco seasoned ground ‘beef’, vegan cheese shreds, chipotle cream, lettuce, and pico de gallo, this 15-minute dip is the no-frills recipe of your hosting dreams.
Ingredients
Chipotle Sour Cream (optional)
- 1/3 cup vegan sour cream homemade or store-bought
- ¼ cup of the adobo sauce from a can of chipotles in adobo
- 1 chipotle in adobo sauce finely minced
- Kosher salt to taste
- Fresh cracked black pepper to taste
Ingredients:
- 2 teaspoons avocado oil
- 1 pound vegan ground ‘beef’
- 2 tablespoons vegan-friendly taco seasoning homemade or store-bought
- 16 ounces vegan-friendly refried beans homemade or store-bought
- 1 cup vegan cheese shreds
- 2 cups shredded lettuce
- Chipotle sour cream recipe above
- ½ cup Pickled jalapeños
- ¾ cup pico de gallo or salsa
- Tortilla chips for serving
- Hot sauce for serving, optional
Instructions
- Heat the oil in a large non-stick sauté pan over medium heat. Once the oil is hot, add the vegan ground and cook until heated through. Season the ground with the taco seasoning and pour in ¾ cup of water (this is optional, but as I used the packet, I prepared it according to the packet directions). Continue to cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
- To prepare the dip, spread the beans even into a 9x10” pie dish. Top the beans with the prepared taco ‘meat’, cheese shreds, lettuce, chipotle sour cream (if using), pickled jalapeños, and pico de gallo.
- Serve with extra thick and crunchy tortilla chips, your favorite hot sauce, and enjoy!
Tried this recipe?Let us know how it was!