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Author Notes: the perfect appetizer for any party or bbq that's been lightened up with greek yogurt + fresh veggies. this dip gets devoured by guests! —Dina Rulli
- 1 16 oz can vegetarian refried beans (black or pinto)
- 1/2 cup greek yogurt or vegan sour cream
- 1/2 cup vegenaise (or mayo)
- 1 - 2 tablespoons taco seasoning
- 1/2 cup hot sauce (i use el pato or cholula)
- 1 cup shredded mexican cheese blend (vegan or dairy)
- 1 cup shredded iceberg lettuce
- 2 ripe tomatoes, diced
- 2 scallions (green onions), sliced (green parts too)
- 1 small can sliced black olives
- 2 tablespoons cilantro, chopped
- 1 jalapeno pepper, sliced (optional)
- 1 bag tortilla chips
- in a small bowl, mix together greek yogurt, veganaise + 1 tbsp taco seasoning. taste test + add more taco seasoning if necessary
- in a serving dish, layer in this order: beans greek yogurt mixture hot sauce cheese lettuce tomatoes green onions black olives cilantro jalapeno pepper
- serve with tortilla chips
- This recipe was entered in the contest for Your Best Recipe with Scallions
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