Categories: appetizer, not tried
Ingredients
- 1 (16 ounce) can refried beans
- 3 large avocados
- 3 tablespoons fresh lime juice
- 2 (8 ounce) containers nondairy sour cream
- 1 packet taco seasoning
- 1/2 cup diced mild green chiles, drained
- 1/2 cup sliced black olives, or more if you like
- 5 tomatoes, chopped
- 2 cups shredded vegan cheddar cheese
Directions
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Preheat the oven to 350 degrees.
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Spread a layer of refried beans in the bottom of an 8 by 8 quart glass baking dish.
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Pit and peel the avocados, and place in a bowl.
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Mash the avocados together with the lime juice, and spread on top of the refried beans.
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Stir together the sour cream and taco seasoning, and spread over the avocado.
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Sprinkle the chiles over the sour cream, and top with a layer of black olives.
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Add the tomatoes, and sprinkle with the cheese.
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Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.
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Serve warm or at room temperature.