Dairy Free Taco Dip
This dairy free taco dip is quick, easy, and so flavorful. With layers of creamy beans, roasted sweet potato, fresh veggies, and avocado it is sure to be a crowd favorite! Plus it is naturally gluten free, dairy free, and vegan.
Why You’ll Love This Recipe
- Easy to make. The best thing about dips is that they are so easy to make and this dairy free taco dip is no different.
- Minimal clean up. It’s super easy to make, and super easy to clean up.
- Packed with flavor. This dip is packed with so much taco goodness.
- Nourishing ingredients. This isn’t just delicious, it’s also made with wholesome ingredients!
- Crowd favorite. It’s the perfect dip to make for crowd because everyone is sure to love it.
- Dairy free. It is dairy free, gluten free and vegan.
- Only need a few ingredients. You only need a few ingredients to whip this dairy free taco dip up.
- Kids love it. It’s not only crowd friendly, it’s kid friendly as well.
Ingredients & Substitutions
- Olive oil. You will use olive oil in the homemade pico. I used Madhava Organic Extra Virgin Olive Oil.
- Apple cider vinegar. Apple cider vinegar is used in the pico to give it some tang. I used Madhava Organic Apple Cider Vinegar.
- Sweet potato. One large sweet potato, baked or roasted and then mashed.
- Refried beans. I used these homemade refried beans but you can also buy 1 can of store bought. Make sure to look at the ingredients if buying pre-made.
- Roma tomato. 2 medium sized roma tomatoes, diced. You can use any tomato.
- Red onion. 1 small sized red onion, diced. You can use yellow or sweet onion as well.
- Jalapeno. 1 jalapeno, diced. This gives some heat to the pico.
- Cilantro. Fresh cilantro for the pico and as a garnish for the dip.
- Greens of choice. Romaine, butter lettuce, iceberg, etc. Use whatever greens you’d like.
- Avocado. 1 medium sized avocado, diced.
- Lime. For the pico and to squeeze over the dip dairy free taco dip.
How to Make
Step 1
Make the base of the dip. Preheat oven to 400. Mash sweet potato at the bottom of an oven safe 8×8 dish. Then top with a layer of refried beans. Bake in the oven for about 20 minutes.
Step 2
Make the pico. While the base layer is baking, make the pico. Add diced onion, tomato, jalapeno, and cilantro into a medium sized bowl. Pour in apple cider vinegar and olive oil. Season with salt and pepper. Toss to combine.
Step 3
Add pico layer. Remove base layer from the oven and add a layer of pico followed by a layer of greens.
Step 4
Garnish. Add diced avocado and fresh cilantro.
Step 5
Enjoy! Serve the dairy free taco dip with tortilla chips or fresh veggies.
Expert Tips
- Using homemade refried beans adds so much flavor! Make ahead of time so you can easy throw them into the dairy free taco dip.
- To save time. Roast the sweet potato ahead of time and keep in an airtight container in the fridge. That way you can easily pull it out when you’re ready to make the dip
- Add more fresh veggies to the pico. I love adding in poblano pepper and serrano pepper.
- Serve with tortilla chips or veggies like endive, carrots, and bell pepper.
- Add dairy free sour cream on top for some extra flavor!
Frequently Asked Questions
Is this dairy free?
Yes! This is dairy free, gluten free and vegan.
Can I make this dip ahead of time?
Yes, you can make this dairy free taco dip several hours prior to serving it, making it a great recipe to prep ahead of a party or potluck. I suggest that you build the base layers (the beans and sweet potatoes) up to 6 hours in advance and store on the platter in the refrigerator. Prior to setting out the dip, add the top veggie layers and garnishes.
How do I store it?
You can store any leftover in an airtight container in the fridge for another 1-2 days.
Is it spicy?
You can make it as spicy or mild as you’d like! To reduce spice level, leave out jalapeno.
You May Also Like
- Gluten Free White Chicken Chili
- Green Chile Enchilada Skillet
- Beef Enchilada Skillet
- Chicken Enchilada Roll Ups
- Greek Feta Fries
Dairy Free Taco Dip
Ingredients
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 large sweet potato, baked or roasted
- 2 cups refried beans, 1 (16 oz) can
- 1 small red onion, diced
- 2 medium roma tomatoes, diced
- 1 jalapeno, deseeded and diced
- 1 cup greens of choice
- 1 small avocado, diced
- handful fresh cilantro, diced
- 1 small lime, juice
Instructions
- Make the base of the dip. Preheat oven to 400. Mash sweet potato at the bottom of an oven safe 8×8 dish. Then top with a layer of refried beans. Bake in the oven for about 20 minutes.
- Make the pico. While the base layer is baking, make the pico. Add diced onion, tomato, jalapeno, and cilantro into a medium sized bowl. Pour in apple cider vinegar and olive oil. Season with salt and pepper. Toss to combine.
- Add pico layer. Remove base layer from the oven and add a layer of pico followed by a layer of greens.
- Garnish. Add diced avocado and fresh cilantro.
- Enjoy! Serve the dairy free taco dip with tortilla chips or fresh veggies.
Notes
- To save time: You can make this dairy free taco dip several hours prior to serving it, making it a great recipe to prep ahead of a party or potluck. I suggest that you build the base layers (the beans and sweet potatoes) up to 6 hours in advance and store on the platter in the refrigerator. Prior to setting out the dip, add the top veggie layers and garnishes.
- Store in an airtight container in the fridge for up to 1-2 days.
- Serve with tortilla chips or fresh veggies.