Taco Salad Dip – {vegan}

Taco salad dip was a regular on the menu at all family functions, from 4th of July to Christmas.  Each family member added their slight twist to the dip to make it their own.  We have taken our favorite features and added our own unique, VegInspired twist to create this delicious Taco Salad Dip – {vegan}.  Make it for your next holiday party or dinner; we have been known to whip it up and grab a bag of tortilla chips and enjoy this salad dip for dinner.  Prefer a whole-food version – check out our Oil-Free, Vegan, Layered Taco Dip

Taco Salad Dip – {vegan}

Taco Salad Dip – {vegan}

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Ingredients

• 8 oz vegan sour cream
• 8 oz vegan cream cheese brought to room temperature
• 1 taco seasoning packet
• 1 can black beans, drained, rinsed, and patted dry
• 2-3 cups lettuce, shredded
• 1/2 can black olives, sliced
• 1/2-1 cup vegan cheese, shredded
• salsa
• Tortilla chips for serving

Optional additional toppings:

• crumbled nacho chips, jalapenos, vegan chorizo seitan, guacamole or chopped avocado.

Instructions

1. Mix sour cream and cream cheese with 1/2 packet of taco seasoning, layer into 9x 13 baking dish (this layer is best if made the day before) (you can adjust the ratio of sour cream to cream cheese to get your desired texture).
2. Mix black beans with 1/2 packet of taco seasoning, add to baking dish on top of cream mixture
3. Add lettuce, olives, cheese
4. Top with salsa

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

To prepare ahead of time, prep all the ingredients and layer when you are ready to serve.  Serve with tortilla chips.

We know this will be a hit with your family and friends (vegan or not).  So grab the ingredients, throw to together your version, and be sure to share pics in the comments below or on Facebook and Instagram @veginspired #veginspiredfoodie

You can even get creative and garnish the top to look seasonal with red and green stripes.

Enjoy your next appetizer, VegInspired style.

XO,

Kathy