Avocado Bean Dip

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Avocado Bean Dip

 

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.