Mofo Day 22. Mexican Bean Dip & More Cupcakes!!!

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 🙂
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