Vegetarian Taco Dip

Vegetarian Taco Dip

The holidays are upon us and there are many parties, events and gigs to attend and prepare for.  I was asked to bring an appetizer for our Christmas day gathering and I had very little time to prepare.  I was craving something with Mexican flavors so I decided to create a taco dip with the items I had in my pantry and freezer. I ended up using mostly Trader Joe products such as their Vegan refried Beans and my absolute favorites, Pepita Salsa and their Frozen Mexican style roasted corn! We enjoyed the dip with Trader Joe’s Corn Dippers chips!  It was a huge success and I thought I should share it as an easy Make Ahead for your next holiday gathering! Enjoy!!


Ingredients

1 can of vegetarian refried beans
1 bag of TJ’s Mexican Style Roasted Corn cooked to package directions (optional)
½ jar of TJ’s Pepita Salsa or any salsa of your choice
1 ½ cups of shredded sharp cheddar cheese

Optional toppings 
Chopped green onions
Unsweetened Greek Yogurt or Sour Cream


Directions to Make Ahead -

1. Evenly spread the refried beans on the bottom of a pie dish or 8x8 dish. 
2. Add the cooked Mexican Roasted Corn on top of the beans in an even layer
3. Add the salsa on top of the roasted corn in an even layer
4. Add shredded cheddar cheese as your top layer. 
5. Cover and store in the fridge for up to 2 days. 
6. When ready to heat, preheat oven to 350 and cook until the cheese is melted and bubbly. 
7. Top with chopped green onions and/or Greek yogurt and enjoy with tortillas or Trader Joe’s Corn dippers chips! 

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