Vegan Warm Cheesy Bean Dip
This vegan warm cheesy bean dip will have you excited for game day whether you like sports or not. Inspired by the classic warm bean dip (AKA "Texas Trash Dip"—don't love this name), this plant-based version will please vegans and non-vegans alike.
Servings: 8
Ingredients
Vegan Cheesy Bean Dip
- 2 (15-ounce) cans vegetarian refried beans
- 8 ounces plain vegan cream cheese (I recommend Kite Hill)
- 1 cup plain unsweetened vegan yogurt (I recommend Cashewgurt)
- 1 recipe Taco Seasoning (recipe below)*
- 1 recipe Vegan Cashew Jack Cheese
Optional Toppings
- 2 scallions, ends trimmed and thinly sliced
- 1 cup cherry tomatoes, diced
- Chopped fresh cilantro, to taste
- Sliced black olives, to taste
- Fresh of pickled jalapeño slices
For Serving
- Tortilla chips, for serving
Instructions
- Preheat the oven to 350F. Lightly grease a 13 x 9-inch casserole dish.
- In a large mixing bowl, whisk together the refried beans, cream cheese, yogurt, and taco seasoning until smooth. Taste. If desired, add a bit more salt.
- Spread the bean mixture evenly into the greased casserole dish.
- Bake for 20 to 25 minutes, or until hot and bubbly.
- Meanwhile, prepare the toppings (i.e., tomatoes, scallions, cilantro, etc.) if using.
- With about 10 minutes of bake time remaining, prepare the Vegan Cashew Jack Cheese.
- Dollop as much of the cheese over the hot bean dip as desired (you might have extras), and use the back of a spoon to spread/press it evenly over the surface. (FYI, I drizzle a tiny bit of oil over top to give it an authentic melted cheese sheen and then sprinkle with a little smoked paprika—totally optional.)
- Top with the cherry tomatoes, scallions, cilantro, black olives, and jalapeños (if using).
- Serve warm with tortilla chips for dipping.
Notes
*If you like a super zesty bean dip, consider doubling the taco seasoning!