Ingredients Jump to Instructions ↓

  1. 2 Avocados - peeled, pitted, And diced

  2. 2 tablespoons 30ml Lemon juice

  3. 1/4 teaspoon 1 1/3ml Salt Smoky Chipotle And Black Bean Dip - (see recipe)

  4. 1 cup 237ml Cilantro-Tofu Cream - (see recipe)

  5. 1 cup 237ml Sunburst Salsa - (see recipe)

  6. 1 cup 237ml Shredded cheddar or Monterey Jack flavor Soy cheese

  7. 1 Diced green chiles - (4 oz)

  8. 1/2 cup 118ml Black olives - sliced

  9. 1/2 cup 31g / 1.1oz Cut corn

  10. 1/2 cup 31g / 1.1oz Green onion - thinly sliced Tortilla chips - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small glass bowl, combine the avocados, lemon juice, and salt, mash until smooth with a fork, and set aside. On a large platter or in a large bowl, place the Smoky Chipotle And Black Bean Dip and spread to a smooth and even layer. Evenly spread the reserved mashed avocados over the bean dip, followed by the Cilantro-Tofu Cream and Sunburst Salsa, and then sprinkle the remaining ingredients over the top. Cover and chill for several hours. Serve with tortilla chips. This recipe yields 10 to 12 servings.


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