Tuesday, June 4, 2013

Perfect for Summer Potlucks

Oh man, I love this dip because I invented it to take to a vegan potluck with friends last summer. It just tastes like warm weather, kids running around in the sprinkler, and pure summer bliss. My husband thinks I am weird for saying that but this is one of those foods that really brings back the memories for me...

Vegan 7-layer Dip*

1 can refried beans
8 oz tofutti “Better than Sour Cream” (about ⅔ of the container; or you could use fake cream cheese in a pinch)  
3/4 tsp taco seasoning mix (or to taste)
guacamole (about 3 or 4 avocado’s worth)
prepared salsa
⅓ cup chopped green onion
½ cup chopped tomato
very thinly sliced lettuce, enough to sprinkle on top
2 ¼ oz can sliced black olives   

1. Spread one can of refried beans in the bottom of an 8x8 baking pan.
2: In a bowl, combine  8 oz of Tofutti “Better than Sour Cream” with the taco seasoning. The more you add, the less you can tell that it's dairy-free sour cream so start with 3/4 teaspoon and if it's not too spicy, keep adding more! Spread on top of the beans.
3.  Next spread on a thin layer of salsa and then the guacamole.
4.  Sprinkle with lettuce, green onion, tomato and black olives. 

If you want to make this ahead, wait to add the guacamole and the veggies until just before serving.  

Variations: Add some ground meat (cooked in taco seasoning) or sprinkle some shredded fake cheese on top.

*Ok, not actually 7 layers... but you get the idea.

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