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"This is Vegan??!?!" Taco Dip

What you need: 

1 - 14 ounce can vegan refried beans OR 1 - 14 ounce can kidney beans, drained
1 - 12 to 16 ounce container vegan sour cream (I use Tofutti brand)
1 packet prepared vegan taco seasoning mix (about 2 tablespoons seasoning mix)
1 cup black olives, chopped
2 cups tomatoes, chopped
1 avocado, chopped
1/2 cup green onion, chopped
1 pound vegan "meat" crumbles (optional)

What you do: 

1) Use a spatula to spread the refried beans out on the bottom of a 9x7" tray. If you're using the kidney beans, they spread nicely as one layer.
2) Mix the vegan sour cream with the taco seasoning and spread it gently on top of the beans. Top with chopped vegetables.
3) If using meat crumbles, prepare as directed on package and mix that with a little taco seasoning. Add to top of taco dip.
4) Chill for about an hour or enjoy immediately.
My non-veg friends go CRAZY for this dip, and it's how I bribe them to come to veggie cookouts. Just serve with tortilla chips and maybe some salsa on the side and you will forever be required to bring this to every party. Enjoy!

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


Thank you sooo sooo much for this recipe. We absolutely loved it!!! It's like 6 layers (I didn't use olives) of absolute deliciousness... All the non-veggies loved it too (one even plopped the remainders in the bowl on her lap and just contentedly finished it off). Awesome recipe!!!


This was a big hit! ;)b  I left out the olive (because I don't like them) and subbed a can of tomatillos instead, although fresh would have been even better.  My only concern was the saltiness of the taco seasoning.  It ended up blending pretty nicely but next time I might leave some out. I did use less sour cream than called for, so that may explain my salty experience.  My non-veg friends were all over this stuff, and it was super-easy to make. 


Very good.  I layered the cream cheese and refried beans and some salse, then baked it in the over for 2o min till bubbly, added the veggies on top and served with carrot chips and slices of zuchinni. Supper yummy.


This is really nice.  I used to make it with fat free refried black beans, that prepackaged guacamole, jarred salsa, sour cream, and cheese, because I make it for potlucks and get togethers and it was just easier.  But your recipe is much better- it has such a fresh and surprisingly light taste.  YUM. 


Sorry it took so long to get back to you about the dip...It was a huge hit...everyone loved i!!!...It was even tasty the next day...this makes lots of dip...I used a little more green onion and more tomato's and put some taco seasoning and some salsa in the crumbles to make it a little tends to be dry otherwise :)>>> See photo for results...Yummy


This dip is amazing!! I added some soy crumbles. It was a huge hit with my family who aren't veg. I would add some more tomatoes tho.


This is absolutely amazing!!!  Gonna become a staple recipie for sure. :)

I used fajita seasoning and green peppers, and ended up doubling the recipie...WOW!!

My non vegan husband loves this dip and my son says it is his "favorite dip eva"!!!



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