cheesy, oozy guacamole bean dip
I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version.
We like to make this for football games. My husband Christopher is a huge Cleveland Browns fan. They never really win, but he always roots for them. He dresses our pit bull in a Browns shirt during the games! Super cute.
Reminder: this recipe doesn't belong in the superhero family, but it's loads better than what you usually find in party dips. When I shared this on The View, the ladies loved it. Bottom line - this dip is clean, dirty fun....
Serves 8
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 (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)
- 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
Steps
- Preheat the oven to 350 degrees.
- Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
- Pit and peel the avocados, and place in a bowl.
- Mash the avocados together with the lime juice, and spread on top of the refried beans.
- Stir together the sour cream and taco seasoning, and spread over the avocado.
- Sprinkle the chiles over the sour cream, and top with a layer of black olives.
- Add the tomatoes, and sprinkle with the cheese.
- Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
- Serve warm or at room temperature.
Do you guys have any kind snack ideas for the game this weekend?
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29 comments
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This might go without saying but unless the refried beans label says "vegetarian" check the ingredients for lard.
That said, this recipe looks delicious! I might give it a try this weekend.
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I made this and was surprised as to how easy and good it was. we had it for a dinner. protiens, and veggies. i cheated and used real cheddar, but man was that good. definatly going in the rotation of to make again recipes.
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@Ben Miller - I think she meant zero guilt as in - no animal products. I find it kind-of ridiculous that you decided to be so negative - i.e. "this kind of ignorance" - instead of simply stating that you would like to remind everyone this isn't a low calorie dish. This is supposed to be "the KIND life" after all.
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Love this recipe! I made for my dad and husband for the superbowl yesterday and they loved it! They aren't vegan and still really enjoyed it - made me so very happy! Thanks Alicia for your blog and all the great recipes in your book.
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I made this and it was awesome. Even my mother in law enjoyed it. Love the blog and the book. Recipes are tasty
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Wow, to say the least. I added green onions instead of green chiles simply because I didn't have any on hand and really needed to use those green onions. It was perfect. I feel like this recipe can be tweaked any way you like and would still be delicious. I made this in the spirit of super bowl day even though my husband and I don't watch football (Thank goodness. lol.)
I ended up sharing leftovers with my co-workers and my father. Even non veg folks loved it!
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this dip is a huge hit at my house tonight along with some football watching! this one is going in the recipe rotation!
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Oh. My. God.
This is the first 'vegan' recipe I've made from the book. Up until now--it had all been superhero.
But it's superbowl Sunday, and I'm going to a party where it's guaranteed that someone sometime is going to make fun of the way I eat.
So, to spite them, I'm making this dish.
I decided to split the dish into two parts (it's a pretty big recipe), one to munch on earlier in the day, and one to take to the party later.
I feel like I'm cheating--big time! This dish is incredible--and I have absolutely zero guilt!
We live in New Mexico, so I amped up the green chile and lessened the tomatoes. This is definitely THE new party dish! It's perfect for grumpy, afraid-to-try-new-things carnivores!
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@Carolina ... You can make your own "kind" cream "cheese" by mixing one package (16 oz or so) drained medium or soft tofu (not silken), 1/4 cup cashews, 2 TB water, salt and pepper to taste, and a couple of drops of agave nectar or a tsp of organic sugar (optional) in your blender or food processor. Blend until smooth, adding more water, if you need to. Sometimes, I find that it blends smoother if you grind the cashews dry for a few seconds before adding the water and then the rest, but you can find what works best through experimentation. I like this because I can control how sweet you want it, if you want to add sweetener at all. You can also add a strawberry or a stalk of green onion to make this a delish bagel spread.
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I just tried this- delicious!!! However mine turned out vegetarian because I could not find any vegan cheese at the local supermarket and unfortunately I did not have time to visit the health food supermarket (closing time) which is a few suburbs away. I really wish that vegan products were more mainstream especially knowing that many "soy cheeses" have cows milk solids in them. Anyway, I substituted the vegan cheese for sheep feta as my oldest son is dairy intolerant- this is why I'm always on the lookout for vegan recipes. It turned out great, I'm definately going to try it vegan next time.
I also used Toffuti, it does have sugar in though but it is the only non-dairy sour cream, cream cheese, etc brand that I have seen here. -
Carolina, I have seen Tofutti sour cream at Planet Organic stores (in Edmonton). I believe this is the brand Alicia mentions is her favourite in TKD?
I really ought to try this recipe out as I am so into Mexican-style meals lately! Oh and I agree with Louie O., the plum oatmeal cookies are incredible!
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My guacummus (guacmole + hummus is pretty yummy)
http://missemmamm.com/2012/01/09/guacoff/
5 bean vegan chili
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I made this last Sunday and was my first recipe to make from The Kind Diet. It was super yummy and the plum oatmeal cookies were out of this world. Alicia thank you!!
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WOW! That dish looks absolutely mouth-watering! My husband will be nothing short of impressed!
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Oh man I've been putting off making this for months! The reason being that I can't find a good non dairy cream cheese! So far the ones I've found have sugar(which is a no no considering the lack of self control it brings me)...and I find they taste too sweet anyways. Can anyone suggest a good brand available in canada?
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This looks incredible!!! I've been craving dip lately, and this fits in perfectly with my new vegan lifestyle! I've been vegetarian for MANY years, and only went vegan a year ago -- I LOVE it, and only wish I had gone vegan much sooner! Your recipes are making very easy for me! Thanks, Alicia!!
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Yummy!!! I am big chip and dip person! However, once I eat one it hard to stop! Is there an healthier or better chip option I can choose to eat and tasty as well? I need help with portion control! I do sometimes eat chips and dip for meal! I like salsa too! Is this bad? TY
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Wow this looks so delicious. I've been vegetarian for a while but recently have attempted to stop eating cheese and eggs. This looks like the perfect new dish for someone like me who has always LOVED cheesy things. Thanks Alicia!
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I made this last summer for a huge crowd and everyone loved it!That day, i also served your vegan cheesecake with all the bright berries on top and no one could believe it was vegan! They were shoked when i told them there was tofu in it! Love The Kind Diet recipes!!
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my gorgeous aunt prepared this for my very first vegan birthday party of last year! it was DELICIOUS. i fully endorse this recipe! :)
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