Taco Dip
2- 8oz tubs of Vegan cream cheese (I use Tofutti)
1 Cup pumpkin puree
1 6 oz can black olives
1 red bell pepper
1/4 onion
4 Tablespoons taco seasoning
1/2 tsp galic powder
1 tsp chilli powder
Salt and Pepper to taste
In a food processor, chop olives, bell pepper, and onion. Place these in a bowl. Then blend cream cheese, pumpkin, taco seasoning, garlic powder, chilli powder, salt, and pepper in the food processor until smooth and creamy. Combine cream cheese mixture with chopped veggies and enjoy! We usually dip carrots, celery, crackers, or chips in this dip.
1 comment:
Nice recipe. I agree, you better add image to it so that more of the viewers will really appreciate your recipe. Anyway I think your recipe is really tasty as it disappears quickly as you put it on the table.
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