Mexican Cream Cheese Layer Dip with Chipotle Lime Cream Cheese
Servings: 4-6
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
Chipotle Lime Cream Cheese:
- 1 container GO VEGGIE Vegan Classic Plain Cream Cheese
- 1 tablespoon lime juice, plus zest of ½ lime
- 1 teaspoon agave
- ½ teaspoon ground chipotle powder
- ¼ teaspoon sea salt
- 1 can re-fried vegetarian black beans (15 oz)
- ¾ cup guacamole (8 oz)
- 2 tablespoons salsa (mild, medium or spicy)
- ½ cup GO VEGGIE Vegan Mexican Style Shredded Cheese, divided
- ¼ cup sliced black olives
- 2 green onions, sliced into rounds *Optional
- 1 large bag organic tortilla chips
INSTRUCTIONS
- To make chipotle lime cream cheese, whisk together GO VEGGIE Vegan Classic Plain Cream Cheese, lime juice and zest, agave, chipotle powder and sea salt.
- Set aside to let flavors develop.
- Heat beans in a small pot and thin with a few tablespoons water, if necessary
- Remove from heat once cooked through and set aside to cool slightly.
- To assemble layer dip, spread cooked beans in bottom of a glass serving dish.
- Add about ¼ cup GO VEGGIE Vegan Mexican Style Shredded Cheese to top of beans.
- Add guacamole layer. Drizzle with salsa. Add cream cheese layer.
- Top with remaining GO VEGGIE Vegan Mexican Style Shredded Cheese, olives and green onions if using.
- Serve immediately or set aside in refrigerator until ready to serve.Serve with tortilla chips.
Recipe by: © Spork Foods, 2015
NUTRITIONS INFORMATION
