Go Back
Taco Salad Dip – {vegan}
Course: Appetizer, Snack
  • 8 oz vegan sour cream
  • 8 oz vegan cream cheese brought to room temperature
  • 1 taco seasoning packet
  • 1 can black beans drained, rinsed, and patted dry
  • 2-3 cups lettuce shredded
  • 1/2 can black olives sliced
  • 1/2-1 cup vegan cheese shredded
  • salsa
  • Tortilla chips for serving
Optional additional toppings:
  • crumbled nacho chips, jalapenos, vegan chorizo seitan, guacamole or chopped avocado.
  1. Mix sour cream and cream cheese with 1/2 packet of taco seasoning, layer into 9x 13 baking dish (this layer is best if made the day before) (you can adjust the ratio of sour cream to cream cheese to get your desired texture).
  2. Mix black beans with 1/2 packet of taco seasoning, add to baking dish on top of cream mixture
  3. Add lettuce, olives, cheese
  4. Top with salsa