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.

  • Serves 2
  • 10 mins prep, 17 mins cook 27 mins total
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Ingredients:

Cheese Sauce:

  • 1 cup peeled and diced potatoes
  • ⅓ cup peeled and sliced carrots
  • ¼ cup nutritional yeast
  • ¼ cup sunflower oil (or other neutral oil)
  • ½ 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

Directions:

  1. 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.
  2. 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.