![Layered Mexican Dip Layered Mexican Dip](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/9b4c5a6a-94b3-489f-9783-60e86e067220/Derivates/7132851e61bb278f8c211449f8d4a63bbe96f71f.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pico de Gallo
- 9 oz ripe tomatoes (approx. 2-3 tomatoes), deseeded and quartered
- 1 fresh jalapeño chili, stem removed, seeds optional
- 2 oz red onion
- 1 tbsp lime juice
- ½ tsp salt
Cashew Cream
- 3 ½ oz raw cashews
- 3 ½ oz pine nuts
- 5 oz water
- 2 oz lemon juice
- 1 - 2 pinches salt, to taste
Guacamole
- 2 avocados, flesh only
- 1 - 2 tsp lime juice
- 1 - 2 pinches salt
- 1 - 2 pinches ground black pepper
Assembly
- 5 oz grated vegan cheese
- 14 oz refried beans, canned
- ½ iceberg lettuce head, thinly sliced
- fresh cilantro leaves, to garnish
- tortilla chips, to serve
- Nutrition
- per 1 portion
- Calories
- 1129.4 kJ / 269.9 kcal
- Protein
- 7 g
- Carbohydrates
- 17.1 g
- Fat
- 21.5 g
- Saturated Fat
- 2.3 g
- Fibre
- 6.2 g
- Sodium
- 412.5 mg
In Collections
Alternative recipes
Tex-Mex Red Rice
1h
Cuban Sandwich
17h
Broccoli Stem Soup with Crispy Potato Skins
45min
Chicken Salad Sandwich
15 Min
Kale Caesar Salad with Parmesan Bread Crumbs
25min
Everything Bagel Dip
10 Min
Ruby Red Grapefruit Paloma
10 Min
Spicy Shrimp and Quinoa Bowl
30min
Slow Cooked White Chicken Chili
2h 10min
Grilled Steak Skewers with Kale Chimichurri
30min
Roast Potatoes (Betty)
1 Std. 15 Min
Turkey Taco Bowl
1h