Sundays are for football in our house and since we always host (usually a ton of my hubby’s single guy friends) I am always left cooking a ton of food that I can’t eat. This sunday, I finally created my very own recipe of one of my usual crowd pleasers – Taco Dip!
At first, I was concerned that I wouldn’t be able to find dairy free alternatives to the cream cheese and sour cream ingredients, but I am SO freaking excited that I did. For the cream cheese, I am using the chive flavored cream cheese from Kitehill and for the sour cream, I found an incredible plain cashew-based yogurt from Forager that worked quite well! I think Whole Foods has both of these brands, but I found them at Fresh Thyme today while I was grocery shopping for the guys. Below you’ll find a picture of what I used, but you can feel free to sub whatever you like!
- 1 cup Kitehill Chive Flavored Almondmilk Cream Cheese
- 1 cup Forager Plain Cashewmilk Yogurt
- 1 packet of taco seasoning, divided (Or you can make your own)
- 1 can of refried beans or blackbeans (I used my only can of refried beans for the guys taco dip, so it only left me with the blackbeans, so that is what I used here)
- 1 cup VioLife Sharp Cheddar Shreds
- 1 cup Mango Pico De Gallo (or salsa if you prefer)
- 1 cup lettuce, chopped into shreds
- 2-3 chopped green onions for the top
- Salt if desired
- Tortilla chips, or your favorite low carb alternative to chips
- Glass pie pan, or something similar in size to put it all together in
What To Do:
- First, open the can of beans and rinse. Pour them into the bottom of the pie pan, smashing them down as you go. If you are using refried beans, just spread them all over the bottom of the plate.
- Next, you’ll sprinkle a little salt and taco seasoning over the smashed beans to add flavor.
- In a separate bowl, mix together the cream cheese, yogurt and about half of what is left of the taco seasoning packet. Mix it all together and then spread on top of the beans.
- Next, you’re going to add the Pico De Gallo or salsa, make sure if you are using Pico, you drain the juice off before layering it onto your dish or it will make everything super runny.
- Next, add the lettuce and spread all over.
- Top with the VioLife Dairy Free Cheese and chopped green onions. Sprinkle the rest of the taco seasoning over the top and add a little salt if desired.
- Let set in the refrigerator for about a half an hour before serving, and enjoy!
Yields Approximately 4 servings (depending on how hungry you are! lol)