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| Meatless Dairy-Free Taco Dip |
"I'm always looking for lactose-free dips because I'm lactose intolerant and, well, dips are my favorite. This one is healthy and just spicy enough, and actually tastes like a meaty taco dip with fatty refried beans. Top it off with some soy sour cream and fresh cilantro and dig in with some homemade tortillas."
Ingredients :
- 1 (15 ounce) can garbanzo beans, drained
- 1/2 cup canned diced tomatoes with green chile peppers and onions
- 1 canned roasted red pepper, diced
- 1 small jalapeno pepper, diced
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 (1 ounce) packet taco seasoning mix
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 27M |
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- Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
- Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
- Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.
Notes :
- I love to serve this dip as a meat-free, dairy-free taco filling. Scoop into taco shells, top with desired taco toppings (olives, lettuce, tomato), and a dollop of dairy-free sour cream. Carnivores won't know what hit 'em!
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