Growing up – I used to LOVE this hot taco dip my mom would make. I haven’t had it in so long bc of course it wasn’t very healthy or “little adapt” approved. I’ve recently experimented with this recipe a few times and finally nailed it the other night. All siblings approved! It’s super fast to throw together and then all you have to do is wait for it to bake in the oven. I promise this will become your new go-to app for when your friends come over 🙂
Vegan Taco Dip
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4-6 servings
Ingredients
- 1 8oz container of vegan plain cream cheese (I used Kite Hill)
- 1 can Amy’s Organic Medium Chili
- 10 oz vegan queso cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a round, shallow Pyrex dish, spread vegan cream cheese evenly on the bottom of the pan.
- Next, pour the chili over the cream cheese and evenly distribute.
- Lastly, pour the vegan queso cheese on top of the chili. (Note: I have tried this with store bought shredded vegan cheese and I find that it never melts and ends up making the dip drier than it should be. Highly recommend making the homemade vegan queso bc it will keep the dip creamy and you'll have leftovers for quesadillas and tacos!)
- Bake in the oven for 30 minutes until the "cheese" has browned.
- Let it cool for 5 minutes or so and then serve with your favorite tortilla chips. Enjoy!
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Happy snacking!
With Health + Happiness Always,
Jax
