Chili Cheese Dip
Get the party started with this flavorful, totally vegan chili cheese dip. This dish makes a great appetizer in individual bowls or a sharing platter for two along with lots of tortilla chips for dipping.
Chili Cheese Dip Recipe
Prep time:
10 Minutes
Cook time: 17 Minutes
Servings:
2 servings
Gluten Free
Vegan
Ingredients
Cheese Sauce:
- 1 cup peeled and diced potatoes
- 1/3 cup peeled and sliced carrots
- 1/4 cup nutritional yeast
- 1/4 cup sunflower oil (or other neutral oil)
- 1/2 tsp sea salt
CHILI:
- 1 tsp sunflower oil (or other neutral oil)
- ½ cup diced onion
- ¼ cup diced green bell pepper
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 1 cup black beans
- 1 cup Que Pasa Medium Salsa
Instructions
- To make the cheese sauce, put the potatoes and carrots in a small saucepan and cover with water. Bring to a boil over medium heat and cook uncovered until soft (about 10 minutes). Drain and transfer the potatoes and carrots to a blender. Add the nutritional yeast, oil, and salt, blend until smooth. If needed, add a little water to get a pourable consistency.
- To make the chili, in a small saucepan heat the oil over medium heat. Add the onion and pepper, and cook until the vegetables start to soften and brown (about 5 minutes). Add the chili powder, cumin, oregano, and paprika, stir to combine. Then add the black beans and salsa and cook until heated through (about 2 minutes). Remove from heat, transfer to a serving bowl, and top with cheese. Serve warm with tortilla chips.
About The Author
Nicole Axworthy
Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.
