This healthy and delish dip is made with creamy refried beans, vegan nacho cheese sauce, fire roasted green chilis, and taco style seasoning ingredients! Comes together rapidly and can be served hot or cold!
¼teaspooncrushed red pepperor a dash of cayenne pepper
Instructions
Grab a bowl. Add one can of veg refried beans (or use 2 cups of homemade!), vegan nacho cheese sauce, canned fire roasted diced green chilis, and seasonings - chili powder, garlic and onion powder, crushed red pepper, dried cumin, and salt.
Mix it all together until well combined! Top with pico de gallo for garnish if you like and serve with a generous helping of corn tortilla chips!
This dip can be served at room temp or oven hot. To heat, place dip mixture in oven safe dish and cover with foil. Bake at 375 for 20-25 minutes or until hot and bubbly!
Notes
Nacho cheese: Make my homemade vegan nacho cheese in advance, or use a store-bought vegan nacho cheese, such as this cashew queso!Dip Storage: Store in the refrigerator for up to five days in a covered container, or in the freezer for up to 3 months! Freeze in personal portions for an easy on-the-go lunch addition!