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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!
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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 8x8 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.
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