I totally forgot about the Mexican Bean Dip that I made the other night. I meant to blog about it yesterday but I guess it slipped my mind. It is basically a lazy version of seven layer dip. I got the idea when my boyfriend spent two days eating a store bought omni version. I’m not gonna lie, I felt a little left out so I decided to make my own (with the secret agenda to make it better!). It’s just as tasty, very simple to make and literally takes seconds.
|Way better than store bought ommi dip|
Mexican Bean Dip:
1/2 can Amy’s Chili with Vegetables
1/2 tub Tofutti Cream Cheese or Sour Cream
4 tbsps Soy Yogurt*
1 tbsp Taco Seasoning
1 tsp garlic salt
1 tsp turmeric
1/2 tsp mustard powder
1/4 cup Daiya shreds (Mozza or Cheddar, I used Mozza)
1/2 avocado, cubed
*If using sour cream you can omit the soy yogurt
Pour half a can of Amy’s Chili with vegetable into serving dish. In a seperate bowl, mix the tofutti, soy yogurt and spices. Layer the mixture over the chili. Sprinkle with Daiya Shreds and avocado. That’s it! Serve with taco chips and enjoy.
|Cooled, un-iced and ready for some action!|
Now for the cupcakes! These smelled so awesome while they were in the oven, it was hard not to dive right in when they came out. I actually ended up butchering one as it came out of the muffin tin so I ate it, and burnt my mouth 😦 Once they cooled I iced them with what was left of the cookie n cream frosting and there was still some left! I’m serious, the recipe could frost 3 dozen cupcakes. Now I know for next time to at least half it, if not more.
|Frosted and topped with crushed oreos 🙂|