Layered Mexican Dip

Layered Mexican Dip

4.3 15 ratings

Prep. 15 min

Total 25 min

10 portions

Ingredients

Pico de Gallo

ripe tomatoes (approx. 2-3 tomatoes), deseeded and quartered
9 oz
fresh jalapeño chili stem removed, seeds optional
1
red onion
2 oz
lime juice
1 tbsp
salt
½ tsp

Cashew Cream

raw cashews
3 ½ oz
pine nuts
3 ½ oz
water
5 oz
lemon juice
2 oz
salt to taste
1 - 2 pinches

Guacamole

avocados flesh only
2
lime juice
1 - 2 tsp
salt
1 - 2 pinches
ground black pepper
1 - 2 pinches

Assembly

grated vegan cheese
5 oz
refried beans canned
14 oz
iceberg lettuce head, thinly sliced
½
fresh cilantro leaves to garnish
tortilla chips to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 412.5 mg

Protein 7 g

Energy 1129.4 kJ / 269.9 kcal

Fat 21.5 g

Fibre 6.2 g

Saturated Fat 2.3 g

Carbohydrates 17.1 g

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