Looking for Holiday food ideas?

Last night I had a few ladies over for an evening of food, drinks and conversation.  I had a wonderful time and really enjoyed myself.    

‘Cause I’m super nerdy I love to set a nice table even when people are just coming over to relax and have a good time.  If you look at the back of the table, on the top left corner you’ll see a dip that is absolutely delicious.  Sure cookies are great and fruit is always popular, but if you really want to please a crowd that Layered Taco Dip is an excellent place to start.   I was inspired by a layered salsa dip from a local store and the delicious Cheesey, Oozy, Guacamole Bean Dip recipe from Alicia Silverstone’s book “The Kind Life”.  I hope you enjoy it as much as I do!

Layered Taco Dip


  • 1 can refried beans
  • 3 avocados
  • 2 tbsp lime juice
  • 1 small (250 ml) container nondairy sour cream {I used tofutti)
  • 1 tbsp taco seasoning
  • a handful of diced jarred jalapenos
  • a handful of sliced olives (green or black)
  • 1 small jar of salsa (approximately 1 – 1 1/2 c)
  • 2 c shredded Vegan Cheese (daiya is my favorite)


  • Preheat oven to 350 degrees.
  • Spray the bottom of a small square baking dish.
  • Spread the refried beans over the bottom of the pan.
  • Peel, pit and mash the avocados in a small bowl.
  • Mix the lime juice with the avocados and spread on top of the refried beans.
  • Mix the sour cream and taco seasoning together in a small bowl.  Spread over the avocado mixture.
  • Sprinkle the dip with the jalapenos and olives.
  • Cover with salsa.
  • Top with cheese.
  • Bake in oven uncovered for 20-30 minutes or until heated through.  The cheese should be melted and the mixture bubbling at the sides.
  • Serve warm.

Extra Information:

  • Obviously this is made without dairy due to our dietary restrictions.   I am sure you could substitute regular dairy products and create a lovely dish.  I have however served this dip to many omnivores (and a few who would call themselves carnivores) and no one has complained.  It’s so good.
  • You can make this earlier in the afternoon and bake it just before people arrive.  It makes things even easier.
  • We serve this with baked corn tortilla chips.

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