Cielito Lindo Recipe is a must-try recipe. This delicious layered dip is packed with fresh ingredients and bursting with flavor, making it a great snack or party food.
Cielito Lindo, a Puerto Rican appetizer, is well-known for being one of the best gathering dips. It’s perfect for parties, birthdays and meetings. The taste of this particular recipe will vary depending on the individual who makes it. It is traditionally not vegan. However, these steps will help you to make your Vegan Cielito Lindo.
Vegan Cielito Lindo Recipe
Layers are the first. Although there are many recipes, there are usually 5 to 7 layers. You can choose which layers you want, but it is important to keep it simple: vegan cream cheese, vegan sour cream, and refried beans.
Next, add your vegetables: one layer of bell peppers or tomatoes, one layer of greens, and another layer of other veggies. You can also choose the toppings for your top layers: vegan shredded cheese or olives, green onion, herbs, more tomatoes, and so on. you choose!
This recipe has 6 layers from bottom to top: refried beans, tofu cream cheese, guacamole, chopped greens, and pico da Gallo. This is how I prefer my Cielito Lindo to be served. I also enjoy being cold. If you use vegan shredded cheese or soy ground cheese, you may reheat the mixture in the microwave.
Tips
Coconut Yogurt is my favorite vegan sour cream.
Spread the cream cheese more easily by placing it in warm water and then whipping it up in a bowl using a hand mixer.
For the beans, I use leftover Habichuelas Guisadas, which are my favorite pinto beans. You can, however, utilize any.
Prep Time: 20 minutes Cook Time: 10 Minutes Total Time: 30 Minutes
Type: Snack Dish Cuisine: Mexican/American Yield: 4 Serving
Keyword: Vegan Cielito Lindo Recipe
Ingredients
- 4 cups of Ortega Refried Beans, Recommended
- 3 cups vegan cream cheese
- 1 cup guacamole (2 avocado + juice of 2 Lemon + red onion + salt and & pepper).
- 2 cups Vagan Sour Cream
- 3 cup pico de gallo ( 6 tomatoes + 1 white onion + cilantro + salt & pepper)
- Optional: 1/3 cup black olives
Direction
In a shallow, heat-saved crystal bowl, layer the ingredients.
Enjoy with tortilla chips and veggie sticks.
You can check my 3 Best Booty Dip Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 4 Calories: 517 | Total Fat 28.7g – 37% | Saturated Fat 22.2g – 111% | Cholesterol 20mg – 7% | Sodium 1196mg – 52% | Total Carbohydrate 49.3g – 18% | Dietary Fiber 14.3g – 51% | Total Sugars 8.9g | Protein 17g | Vitamin D 0mcg – 0% | Calcium 94mg – 7% | Iron 5mg – 27% | Potassium 858mg – 18%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Cielito Lindo Recipe (Puerto Rican Taco Dip)
To make Cielito Lindo (Puerto Rican Taco Salad/Dip), You will need to make some sofrito first, then brown the ground meat and then add some Sazon or adobo and taco seasoning. Sazon can be found in Hispanic groceries. It’s a pre-mixed mixture of spices.
Sofrito can be described as a puree made from onion, peppers, and garlic. It is best to buy frozen. Goya is a great brand for either one of these. You can also add refried beans or guacamole to the recipe. This is the party-sized version. It can be scaled down to suit the number of people you are feeding. It’s always a bit different each time.
Prep Time: 20 minutes Cook Time: 10 Minutes Total Time: 30 Minutes
Type: Snack Dish Cuisine: Mexican/American Yield: 6 Serving
Keyword: Cielito Lindo Recipe (Puerto Rican Taco Dip)
Ingredients
- It will fill four large aluminum disposable trays measuring 13″ x 15″.
- Ground beef 4 lb
- 2 packages of Old El Paso Taco Seasoning, Recommended
- 4 (16 oz.) containers of sour cream
- 4 (15 oz.) containers of ricotta cheese
- 6 Cups grated cheese – cheddar or Monterey Jack, or any other type you like
- 2 (32 oz) bottles salsa (La Victoria – salsa suprema, mild)
- 2 (14 oz.) Can Herdez salsa, Recommended
- 4 chopped tomatoes
- 1 cup chopped onions or scallions
- 1/2 c. chopped cilantro
- 6 cups of chopped Romaine Lettuce
Direction
Brown ground beef, adding sofrito if desired. Add Taco seasoning. Allow cooling. Drain excess liquid.
Combine ricotta and sour cream together, and set aside.
Mix salsas together and place them aside.
Mix chopped onion, cilantro, and tomato.
Place the sour cream mixture on the bottom of the pan. Sprinkle with ground beef. Sprinkle 5 cups of cheese on top of beef. Layer salsa, lettuce, and fresh tomato salsa on top. Add the remaining 1 cup cheese to the top.
This can be served with your favorite corn chips.
Have a peek at my 5 Best Lupe Tortilla Fajita Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 6 Calories: 2491 | Total Fat 206.5g – 265% | Saturated Fat 129.3g – 646% | Cholesterol 591mg – 197% | Sodium 3098mg – 135% | Total Carbohydrate 38g – 14% | Dietary Fiber 1.8g – 6% | Total Sugars 5.8g | Protein 124.5g | Vitamin D 48mcg – 238% | Calcium 335mg – 257% | Iron 9mg – 49% | Potassium 1449mg – 31%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
7 Layer Cielito Lindo Recipe In Cups
A super fun recipe to make with kids! Simply arrange all of the ingredients on large plates so that they are easily accessible, and let the kids create their own layers (or follow our recipe). While you’re at it, you can even brush up on your Spanish!
Prep Time: 20 minutes Cook Time: 20 Minutes Total Time: 40 Minutes
Type: Snack Dish Cuisine: Mexican/American Yield: 12 Serving
Keyword: 7 Layer Cielito Lindo Recipe In Cups
Ingredients
This is a great recipe for kids to make! Place all ingredients on large plates so they are easily accessible. Then let your kids create their layers or follow our recipe. You can also practice your Spanish while you’re at it!
- 256 oz can Iberia Pinto Beans, Recommended
- 2 cups sour cream
- 2 cup Guacamole
- 2 cup salsa, drained of any excess liquid
- 2 cup Velveeta Queso Blanco Cheese, Recommended
- 1/2 cup cilantro, or substitute with scallions(Optional)
- 2 cups chopped lettuce
- 2 tablespoon minced garlic
- 2 tbsp olive oil
- 2 teaspoons Salt to taste
- Can be gluten-free for 2 large bags of chips
Direction
Sauté the garlic in olive oils, then add the beans and water. Cook on medium-high heat for 7-10 minutes.
Mix the beans in a food processor or by hand. Let them cool before you handle them.
Fill each cup with beans, sour cream, lettuce, salsa, cheddar cheese, and cilantro or scallions.
Tips
This recipe is vegetarian, but you could also add ground turkey or tofu to give it a unique twist.
Serve a Seven Layer of Cielito Lindo in two 8″ x 4″ clear dishes with chips.
You can look at my 5 Best Similar Cafe Rio Queso Recipe If you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 12 Calories: 255 | Total Fat 20g – 26% | Saturated Fat 9.8g – 49% | Cholesterol 37mg – 12% | Sodium 475mg – 21% | Total Carbohydrate 13.9g – 5% | Dietary Fiber 3.9g – 14% | Total Sugars 3.1g | Protein 8.6g | Vitamin D 2mcg – 11% | Calcium 230mg – 18% | Iron 1mg – 7% | Potassium 349mg – 7%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Cielito Lindo Dip Recipe For Party
Cielito Lindo, a delicious and easy-to-make dip that is always on the table at Puerto Rican parties, is Cielito Lindo.
Based on the ingredients, I don’t believe it is Puerto Rican. However, it is very popular here in Puerto Rico.
You only need seven ingredients (eight if adding Carne Molida), and it will take you a few minutes just to put it all together.
Prep Time: 20 minutes Cook Time: 20 Minutes Total Time: 40 Minutes
Type: Snack Dish Cuisine: Mexican/American Yield: 8 Serving
Keyword: Cielito Lindo Dip Recipe
What you need to make Cielito Lindo
- 4 packets of Kraft Philadelphia Cream Cheese, Recommended
- 1cup sour cream
- 4 cans of Iberia Refried Beans, Recommended
- 8 cups iceberg lettuce, shredded
- 2 jar (14 oz.) Each jar contains 14 oz.
- 4 to 5 tomatoes chopped
- 6-7 cups Grated cheddar & mozzarella cheese
- Two Glass tray or dish (9×9″) works well
Direction
Mix the cream cheese with the sour cream.
Combine the refried beans with the rest of the ingredients in the dish. It should be spread out in a uniform layer.
To make the next layer, spread the cream cheese over the beans.
Layer some lettuce
You can also add a layer of salsa
Layer the chopped tomatoes
Add a layer of shredded cheese to the top
A layer of Carne Molida can be added to the first layer to beef up the recipe
This is all there is.
Enjoy with your favorite crackers or chips and enjoy.
Take a peek at my 5 Best Mulitas Recipe if you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 8 Calories: 876 | Total Fat 75g – 96% | Saturated Fat 47.4g – 237% | Cholesterol 229mg – 76% | Sodium 113.1mg – 49% | Total Carbohydrate 18.9g – 7% | Dietary Fiber 3.6g – 13% | Total Sugars 3.4g | Protein 34.6g | Vitamin D 10mcg – 51% | Calcium 764mg – 59% | Iron 5mg – 25% | Potassium 761mg – 16%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Cielito Lindo’s Avocado Sauce Recipe
Cielito Lindo is a must-see on Los Angeles’ Olvera Street. This restaurant is one of the oldest in Los Angeles and has been serving up its famous crispy taquitos ever since 1934. They are topped with a thin, spicy avocado sauce.
This sauce is made from fresh yellow chiles and garlic along with tomatillos and cilantro. It’s then simmered for a while until it becomes softened before being blended with avocado. This sauce is the perfect accompaniment to taquitos or tacos. is a delicious little slice of L.A. history.
Total Time: 20 minutes Serving: 2
Prep Time: 10 minutes Cook Time: 10 Minutes Total Time: 20 Minutes
Type: Sauce Cuisine: Mexican/American Yield: 2 Serving
Keyword: Cielito Lindo’s Avocado Sauce Recipe
Ingredients
- 2-quart water
- 6 to 8 fresh yellow chiles (chile Guero)
- 4 cloves garlic
- 12 Tomatillos, husks removed and coarsely chopped
- Finely chopped leaves from 2 bunch of cilantro
- 2 Avocados, coarsely chopped
- 1/2 teaspoon salt or to your taste
Direction
Combine the water, chiles, and garlic with the tomatillos, cilantro, in a large saucepan. Bring the mixture to low heat and keep it there. Cook for 5 minutes with the lid on the saucepan. Turn off the heat.
Drain the mixture and reserve the water. In a blender, combine the ingredients. Add the avocado and season with salt. Blend on low speed until the sauce is smooth. Add water as necessary. Adjust the seasoning as needed. You can keep the sauce covered and refrigerated for up to one week.
Nutrition Information
Amount per serving And % Daily Values
Serving: 2 Calories: 554 | Total Fat 41.3g – 53% | Saturated Fat 8.3g – 41% | Cholesterol 0mg – 0% | Sodium 680mg – 30% | Total Carbohydrate 42.2g – 15% | Dietary Fiber 18.5g – 66% | Total Sugars 8.1g | Protein 10.2g | Vitamin D 0mcg – 0% | Calcium 118mg – 9% | Iron 3mg – 18% | Potassium 181mg – 39%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion On Cielito Lindo Recipe
You have two options when making this Cielito Lindo recipe. You can either use prepared ingredients or buy ready-made ones. I prefer to create all of my ingredients from scratch, with the exception of vegan cream cheese and vegan sour cream. The refried beans and pico de gallo, as well as the guac, are all homemade.
This dip tastes best with tortilla chips, but you can also enjoy it with celery sticks and carrots. You could also grab a spoon to enjoy the dip! Enjoy, no judgment! If you find my recipe beneficial, please share it with your family and friends.
