Sunday, September 29, 2013

7 Layer Taco Dip

It's FOOTBALL SEASON!!!

You know what that means...  Tons of opportunities to make a dish to your tailgate or living room party, to share with everyone there.  Well lets get real for a sec... How many vegans eat something more than chips and salsa at a football game party?  Well when my college team kicked off this year, I was determined to bring a bunch of vegan friendly snacks so that I could be satisfied during a game for once... The trick was, making everything soo tasty that the omnivores wouldn't notice it was vegan.  Mission ACCOMPLISHED!  I made this VEGAN 7 layer "taco" dip and people loved it!  It's so easy to put together and the taco "meat" and my not so cheesey "Queso" made this dip an MVP!

1 can Amy's Vegetarian Refried Beans
1 pkg gardein meatless grounds
1 pkg your fav taco seasoning
1 pkg Daiya Cheddar style wedge
1 pkg Daiya Jalapeno Garlic Havarti style wedge
Guacamole (homemade or store bought)
Shredded lettuce
Chopped tomatoes
Sliced black olives

Prepare the meatless grounds with the taco seasoning as instructed.

Warm the refried beans through

In a double-boiler (or in the microwave at small time increments) melt together the 2 types of daiya wedges.  Keep warm until ready to use

In a glass baking dish first spread the refried beans, top with taco "meat" and queso.  Stop here if you're making this ahead of time.  Cover and refrigerate until ready to use.  (Just warm it up in a 350 degree oven when you're getting ready to serve.)

Top with guacamole, lettuce, tomatoes, and olives and serve with your favorite kind of tortilla chips!

 

Cat's outta the bag Matt... you and your guests had a vegan football party :-) 

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