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Fresh tomato and green onion dip garnished with chives on a white bowl, ideal for appetizers and snacks.

Vegan Baked Taco Dip

Bree Hester
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Vegan Dip
Cuisine American
Servings 6
Calories 292 kcal

Ingredients
  

  • 1 16 ounces can refried beans, or make your own
  • 3 avocados
  • 1 8 ounces container of non-dairy sour cream (I love Tofutti’s)
  • 1 packet taco seasoning or make your own
  • 2-3 jalapenos ribs, and seeds removed, diced
  • 5 tomatoes or a handful of cherry tomatoes chopped
  • 2-3 green onions chopped
  • 3-4 tablespoons fresh cilantro roughly chopped (or parsley if you are not a cilantro fan)

Instructions
 

  • Preheat the oven to 350 degrees.
  • Spread a layer of refried beans on the bottom of an 8×8 glass baking dish or large bowl.
  • Pit and peel the avocados. Mash together in a bowl with lime juice. Spread over top of refried beans.
  • Stir together the sour cream and taco seasoning and spread over avocado.
    Creamy chocolate frosting with mashed avocado on the middle and fluffy whipped frosting on the right.
  • Sprinkle jalapenos, tomatoes, and green onion over sour cream. Place in the oven and heat for 15-20 minutes or until warmed through.
    Fresh homemade dip topped with chopped green onions and cherry tomatoes for a vibrant appetizer.
  • Top with a sprinkling of cilantro (or parsley).
  • Serve warm or at room temperature with tortilla chips for dipping.

Nutrition

Calories: 292kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 6gSodium: 469mg
Keyword Vegan Baked Taco Dip
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