Years ago, before I was vegan, my sister and I would regularly make a Taco Dip when we were getting together to hang out. It was one of our absolute favorite things to make and enjoy. It was easy, yummy and while it tasted better the next day, it was always hard to stop eating once it was made. The dip included a combination of sour cream, cream cheese and refried beans and was topped with a thick layer of shredded cheese (oh I loved my cheese!).
When I became vegan, I sadly said goodbye to this dip because I didn't know how to veganize it and I wasn't a fan of many of the vegan cheeses, especially cold. This year, I felt inspired to try a seven layer dip version of my taco dip and it was heavenly! Of course it didn't taste exactly the same, in fact, it may have been better! I found the Violife Cheddar Cheese Shreds to be a wonderful topping for this dip and my home made sour cream added a nice tangy taste to this creamy dip. I found I didn't miss the cream cheese at all. What resulted from this experiment was a totally satisfying Taco Dip which we enjoyed as we watched the Super Bowl. And true to form, the next day it was even better! I can't wait to make this again and I'm so happy to have this tasty treat back in my repertoire.
And by the way, the Violife shreds melt beautifully. I made quesadillas with the remaining cheese and they were gooey and tasted spot on! Yippee! (Yes I'm very excited about this find!)
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.