1/2 can vegetarian refried beans
Taco Dip
1/2 pkg shredded non-dairy cheddar cheese
1 avocado peeled, pitted and mashed
1/2 pkg non-dairy sour cream
1/2 pkg garlic hummus
1/4 can sliced black olives
1/2 bunch green onions, sliced to 1/4″
1/2 Roma tomato, diced
1 tsp chopped basil
1 tsp chopped cilantro
1 cup salsa
In 9″ round flat bowl, spread refried beans in bottom of bowl and microwave for 1-2 minutes.
Meanwhile, mix sour cream, spices, and avocado until smooth and spoon over refried beans.
Next, spread salsa over the avocado layer. Then, Spread hummus as next layer.
Top hummus with lots of cheese. Top cheese with olives, tomato, and green onion.
Refrigerate until ready to serve. Serve with your favorite chips! Enjoy!
I halved the recipe so you can double the ingredients for a 9×13″ pan to serve a crowd!
This Taco Dip is my favorite appetizer. I love the hummus as a different flavor added to the mix!