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Layered Mexican dip

Layered Mexican dip
4.4 5 ratings
Prep. 15 min
Total 25 min
10 portions
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Ingredients

Pico de Gallo
  • tomatoes, ripe (approx. 2-3 tomatoes), deseeded and cut into quarters
    250 g
  • jalapeño pepper trimmed and cut into halves (optional)
    1
  • red onions
    80 g
  • lime juice
    1 tbsp
  • salt
    ½ tsp
Sour "cream"
  • raw cashew nuts
    100 g
  • raw pine nuts
    100 g
  • lemon juice
    60 g
  • water, filtered
    150 g
  • salt to taste
    1 - 2 pinches
Guacamole
  • avocados flesh only
    2
  • lime juice
    1 - 2 tsp
  • salt
    1 - 2 pinches
  • black pepper, ground
    1 - 2 pinches
Assembly
  • grated vegan cheese
    150 g
  • refried beans, canned (see Tip)
    400 g
  • iceberg lettuce shredded
    ½
  • cilantro, fresh leaves only, for garnishing
  • corn chips to serve

Difficulty

easy

Nutrition per 1 portion

Protein 9 g
Calories 1502.8 kJ / 357.8 kcal
Fat 27.3 g
Fibre 7.2 g
Carbohydrates 18.5 g

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