Stephanie's Avocado Bean Dip

Courtesy of Stephanie and PETA


1 can vegan refried beans
1/2 pkg. taco seasoning
1/3 cup Nayonnaise nondairy mayonnaise
1/2 cup Tofutti Sour Cream
1 4-oz. can chopped green chilies
1 large ripe avocado
1 tsp. lime juice
1/2 tsp. garlic powder
1/2 cup chopped green onions
1 cup diced tomatoes
1 4-oz. can sliced black olives


Spread refried beans evenly on a large serving platter. Combine taco seasoning, Nayonnaise, and Tofutti sour cream. Spread evenly on the beans. Spoon the green chilies as evenly as possible onto the taco seasoning mixture. Peel the avocados, remove the pit, and scrape the avocado into a bowl. Add the lime juice and garlic powder. Mix well and spread evenly on the chilies. Finally, top with the green onions, then the tomatoes, and then the black olives.

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