Wednesday, June 29, 2011

The Best Cheese Dip I've EVER Had & Tofu Tacos

I made the best cheese dip I've ever had. Oh my goodness. I ate it and ate it and now I want more.

Now, the Tofu tacos are another story. They had tofu, corn, baby spinach, arugula, salsa, and goat cheese in them. They were ok, but not great. To tell you the truth, the tofu was a bit weird. I would try it again, but I could do without as well.

Guacamole Cheese Dip


1 (16-ounce) can refried beans

3 large avocados

3 tablespoons fresh lime juice

2 (8-ounce) containers nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained

5 tomatoes, chopped

2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees. 

Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

Pit and peel the avocados, and place in a bowl. 

Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream.
Add the tomatoes, and sprinkle with the cheese.

Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

Serve warm or at room temperature.

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