Meatless Dairy-Free Taco Dip recipe

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Ingredients

1 (15 ounce) can garbanzo beans, drained
½ cup canned diced tomatoes with green chile peppers and onions
1 canned roasted red pepper, diced
1 small jalapeno pepper, diced
1 teaspoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon chili powder
½ (1 ounce) packet taco seasoning mix

Nutrition Info

113.1 calories
carbohydrate: 21.7 g
cholesterol: : -
fat: 1.1 g
fiber: 4 g
protein: 4.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 733.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.

  2. Stir taco seasoning into the bean mixture, cook until flavors combine, about 2 minutes.

  3. Pour bean mixture into a food processor, puree to desired consistency. Spoon dip into a serving bowl.

Recipe Yield

4 servings

Recipe Note

I'm always looking for lactose-free dips because I'm lactose intolerant and, well, dips are my favorite. This one is healthy and just spicy enough, and actually tastes like a meaty taco dip with fatty refried beans. Top it off with some soy sour cream and fresh cilantro and dig in with some homemade tortillas.

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