Layered Mexican dip

Layered Mexican dip

4.4 5 évaluation

Prép. 15min

Total 25min

10 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 9 g

Calories 1502.8 kJ / 357.8 kcal

Lipides 27.3 g

Fibre 7.2 g

Glucides 18.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Perfect for Dipping 13 Recettes
Canada

Vous pourriez aussi aimer...

Lamb’s lettuce cream soup, Broccoli with olive sauce

45min

Sweet Onion and Maple BBQ Sauce

30min

Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

10min

Grilled Burger with Red Potatoes and Garlic Mayonnaise

1h 20min

Roasted Red Pepper and Caramelised Onion Croquettes

1h 30min

Chunky Vegetable Barley Soup

1h

Chicken Fricassee (Metric)

55min

Grilled Corn Salad with Cilantro Vinaigrette

25min

Green Bean Gremolata

25min

Kids Veggie Empanadas

1h 10min

Mexican Creamed Corn

30min

Purple Cabbage with Pecan Salad

15min