This is my go-to dish whenever I am invited to a potluck. There’s a rich, creamy vegan cheese layer with a fresh black bean salsa on top. It’s vegan and gluten-free so accommodates many types of dieters, but the best part is that EVERYONE loves it! In fact, the last party we went to I was told it was voted the “most popular dish of the night.” No matter the occasion, I always come home with an empty platter.
Ingredients:
- 1 recipe of my vegan cream cheese
- 1/2 cup vegan mayonnaise (I use Vegenaise)
- 3 T. taco seasoning mix
- 2 green onions with tops, thinly sliced, divided
- 1 red bell pepper
- 1 can (3.25 ounces) pitted ripe olives, drained
- 3/4 cup tomato salsa
- 1 garlic clove, pressed or grated
- 1 can (15 ounces) black beans, drained and rinsed
- 8 ounces organic frozen corn, thawed
- 1 T. chopped fresh cilantro
Combine vegan cream cheese, mayonnaise and seasoning mix in small bowl; whisk until smooth. Fill a piping bag fitted with a star tip with 1 cup of the cream cheese mixture; set aside. Spread remaining cream cheese mixture over the bottom of your serving platter.
Slice green onions; set aside 2 tablespoons for garnish. Dice bell pepper and chop olives. In bowl, combine green onions, bell pepper, olives, salsa, garlic, beans and corn; mix well. Spoon the salsa mixture over cream cheese layer. Pipe the reserved cream cheese mixture in the desired pattern over salsa layer. Sprinkle with reserved green onions and cilantro.
Serve with organic tortilla chips and/or veggies to dip.
