This salsa style dip is really pretty and looks terrific served with a side of tofutti or soy sour cream, surrounded by different types of garden of eatin chips. I won the Vegetarian Times/Garden of Eatins' "build a better dip for our chip" recipe contest with it.
Recipe by Teresa Mattson.
In a medium bowl, combine all of the ingredients. Season with
Italian-style salad dressing, cilantro, garlic; mix well. Cover, and refrigerate overnight to
blend flavors. Drain before serving. This recipe lends itself well to variations so omit and add ingredients to taste, this
dip will always be a hit!