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The Best Vegan Taco Dip

The BEST Vegan Taco Dip EVER!!

Allison Mulcahy
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. Plus, it's quick and easy!
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Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine Mexican, Plant-Based, Vegan
Servings 10 People
Calories 258 kcal

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)

Nutrition

Calories: 258kcalCarbohydrates: 14gProtein: 2gFat: 21gSaturated Fat: 4gSodium: 543mgPotassium: 210mgFiber: 3gSugar: 4gVitamin A: 708IUVitamin C: 15mgCalcium: 13mgIron: 1mg
Tried this recipe?Tag me @mnveghead