6 Layer Taco Dip

I love a good Pinterest party!

I try to get together with some of my amazing friends for a wine/craft night as often as possible. With our busy schedules it doesn;t happen as often as we’d like, so when we do find a night to get together, I try to make it extra special. As in, I try to create new, fun vegan foods for my friends to try.

And I think this taco dip is one of the funnest, especially if you check out my Instagram video on how it was made!

We’re big on chips, dips and easy appetizers, so this taco version was a big hit. My broccoli stuffed sweet potatoes were also yummy, but too easy for it’s own recipe (roasted broccoli in sweet potatoes and topped with garlic and Daiya cheddar-easy peesy!).

Host your own Pinterest party and be sure to serve this delish dish 🙂

BOTTOM LAYER: REFRIED BEANS

1 can organic refried beans (or 1 1/2 cups of homemade ones)

NEXT LAYER: CORN

2 cups frozen corn, cooked

NEXT LAYER: AVOCADO

4 avocados, diced

1 cup cilantro, chopped

1 jalapeno, minced

Juice of 2 limes

Toss together all avocado ingredients until well mixed

NEXT LAYER: SALSA

2 cups organic salsa

NEXT LAYER: CHEESE DIP

1 1/2 cups raw cashews, soaked for at least an hour

1 cup vegan cream cheese

1 cup coconut milk

3 tbsp nutritional yeast

Sea salt and black pepper

In a food processor, blend together all cheese ingredients until smooth and creamy

TOP LAYER: TOMATO SCALLION

2 tomatoes, seeded and chopped

1/2 bunch scallions, chopped

Minced red onion (optional)

In a 2 qt dish, spread beans on the bottom, layer corn on top, add avocado ontop of that, followed by salsa, then the cheese dip and top with tomatoes and scallions-serve with organic tortilla chips and enjoy!