This is a really easy and great tasting family taco dip recipe that has been modified only slightly to make it taste great dairy free and gluten free.
Ingredients
1 can of refried beans
2/3 cup of mayonnaise
1 cup Tofutti Better Than Sour Cream
2 Tablespoons All Recipes Taco Seasoning
16 ounces guacamole. A wonderful df/gf guac is Wholly Guacamole
1 small can of green chilies (optional)
1 small can of chopped black olives (optional)
1 tomato, chopped
Directions
Using an ungreased 9X13 pan spread the refried the beans on the bottom of the pan. In a separate bowl combine the mayonnaise, Tofutti sour cream, and taco seasoning. Once blended, spread this mixture on top of the beans. If you want to add the chilies sprinkle those on top of the seasoning mixture. Next take the guacamole and spread on top of the seasoning mixture. Finish by adding the black olives and the tomatoes to the top. Serve with tortilla chips!
Side note: I have made this for a party that I knew would have dairy free and dairy lovers at. In order to please everyone, I added shredded cheese to 1/2 of the top of the dip.
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