Nine-Layer Fiesta Dip

 
2 avocados, peeled, pitted, and diced
2 T. lemon juice
1/4 t. salt
1 recipe Smoky Chipotle and Black Bean Dip
1 cup Cilantro-Tofu Cream
1 cup Sunburst Salsa
1 cup soy cheese, cheddar or Monterey Jack flavor, shredded
1 - 4 oz. can diced green chiles
1/2 cup black olives, sliced
1/2 cup cut corn
1/2 cup green onion, thinly sliced
tortilla chips
 

In a small glass bowl, combine the avocados, lemon juice, and salt, mash until smooth with a fork, and set aside. On a large platter or in a large bowl, place the Smoky Chipotle and Black Bean Dip and spread to a smooth and even layer. Evenly spread the reserved mashed avocados over the bean dip, followed by the Cilantro-Tofu Cream and Sunburst Salsa, and then sprinkle the remaining ingredients over the top. Cover and chill for several hours. Serve with tortilla chips.

Serves 10-12

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett