1 medium yellow onion, diced
2 medium tomatoes, finely chopped
2 ripe avocados, halved, pitted and peeled
1 can jalapeno chiles, chopped
1/2 tsp. garlic salt
2 T. fresh lime juice
1 c. Tofutti Non-Hydrogenated Sour Supreme
1 c. Daiya Deliciously Dairy Free Cheddar Style shreds*
6 scallions, thinly sliced
1 small can sliced or chopped black olives
1-2 bags GF tortilla chips, for serving
Directions
1. Dice tomatoes finely, set half aside. Chop half the can of jalapenos. Mash avocados with lime juice, the chopped jalapenos, 2 T. of the chopped onion; set aside.
2. Spread beans evenly in the bottom of a clear glass baking dish. Top with evenly thick layers of Daiya cheddar shreds, remaining onions, remaining tomatoes except for 1 T., Sour Supreme, Guacamole (avocado mixture), and scallions. Distribute the remaining jalapenos (sliced), remaining tomatoes, and the olives on top. Refrigerate for 1 hour.
Make and refrigerate up to 24 hours ahead. Serve with basket of GF tortilla chips on the side.
*CFGF = Casein free, gluten free product
**Serving idea: create individual servings in glass jelly jars.
Happy snacking!
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