BEAN AND UNCHEESE DIP
Community Garden Market Staff

 

16 oz. can refried beans (or made fresh)
8 oz. salsa
8 oz. soy yoghurt
2 Tbsp. taco seasoning
1 large ripe avocado, cubed
8 oz. Cheddar style – soy or almond cheese, shredded
8 oz. Pepper Jack style – soy or almond cheese, shredded
4 green onions, sliced
2 ripe tomatoes, cubed
5 oz. sliced black olives

 

On an ovenproof plate, mix beans and salsa. Top with “uncheeses”. Bake till warm. Top with yoghurt mixed with taco seasoning, then top with green onions, tomatoes, avocado, and olives. Serve with corn chips.

This is a Vegan alternative to the preceding Seven Layer Dip.