Layered Mexican dip

Layered Mexican dip

4.8 91 ratings

Prep. 15 min

Total 25 min

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

Fibre 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®. No strings attached.

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...

Show all

Capsicum and sun-dried tomato dip

Capsicum and sun-dried tomato dip

5 min

Tuna dip

Tuna dip

15 min

Tomato ketchup

Tomato ketchup

1 h 25 min

Tomato pasta sauce

Tomato pasta sauce

40 min

Herb and garlic dip

Herb and garlic dip

10 min

Basil pesto

Basil pesto

10 min

Tzatziki

Tzatziki

15 min

Teriyaki sauce

Teriyaki sauce

25 min

Baked artichoke dip

Baked artichoke dip

35 min

Smoked salmon mousse

Smoked salmon mousse

5 min

Chunky basil pesto dip

Chunky basil pesto dip

10 min

Cranberry and rosemary chutney

Cranberry and rosemary chutney

40 min

Show all