This creamy VEGAN taco dip is sure to be a crowd-pleaser at your next party! It’s loaded with fresh veggies like lettuce, tomatoes, green pepper, jalapeños, black olives, green onions, and avocado. It’s one of my favorite appetizers of all time because it’s quick, easy, and delicious!
This recipe is basically a vegan version of an amazing store-bought taco dip from Crazy Fresh. It was one of our favorites before going vegan so I knew that I had to recreate it. I basically swapped out the sour cream and mayonnaise for vegan versions and omitted the shredded cheddar. Nevertheless, it’s just as delicious, creamy, and addictive as the original version. Plus, you still get the yummy toppings like avocado, green pepper, tomatoes, and black olives, to name a few!
How to Make Vegan Taco Dip
This taco dip is SUPER EASY to make, and I promise, nobody will even know it’s VEGAN! The creamy base is vegan mayo and sour cream mixed with taco seasoning, tomato paste, black pepper, and water (to thin). Because it’s so versatile, you can top this mixture with almost anything. Here are a few suggestions:
- Shredded lettuce
- Tomatoes
- Green peppers
- Black olives
- Avocado
- Red peppers
- Green onion
- Red onion
- Jalapeño
- Hot sauce
- Cilantro
- Shredded vegan cheese
- Black beans
I’ve lost track of how many times I’ve made this appetizer. It’s just so good, super easy, and a total crowd-pleaser! We’ve brought this to pool parties, served at super bowls, made for holiday gatherings, prepared for neighborhood get-togethers, and put out for friends and family at the cabin. It’s the perfect addition to any spread. I have yet to meet someone who doesn’t like it – really! Try it and let me know what you think!
For More Recipes
Vegan Southwest Egg Rolls with Pineapple Dipping Sauce
Elote Pizza with Creamy Cilantro Aioli
Fajita Sofritas Bowl with Cilantro-Lime Aioli
The Best Vegan Enchilada Lasagna
The BEST Vegan Taco Dip EVER!!
Ingredients
Taco Dip Base
- 1 Cup Vegan Sour Cream
- 1 Cup Vegan Mayo
- 1 Packet Taco Seasoning
- 1 tablespoon Tomato Paste
- 1 teaspoon Black Pepper
- 3 tablespoon Water
Toppings
- 4 Cups Shredded Lettuce Or 1 bag of Shreds
- 2 Roma Tomatoes Chopped
- ½ Green Pepper Diced
- 1 2.25 Oz Can Sliced Black Olives Drained
- 2 Jalapeños Diced
- 2 Green Onions Sliced
- 1 Avocado Sliced
Instructions
- Mix all of the taco dip base ingredients together and transfer to fridge until ready to use
- Spread the taco dip base out evenly onto a serving platter or plate. Top with vegetables like shredded lettuce, black olives, tomatoes, green pepper, avocado, green onion, and jalapeño. Sprinkle some Tajin or Chile-Lime Seasoning over top (optional)
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