This vegan hot bean dip so simple it barely qualifies as a recipe. But it’s so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips. Or scoop some of the hot dip into a thermos to pack as an offbeat lunch for school or office; pack the tortilla chips separately. Photos by Hannah Kaminsky.
- 1 cup regular or spicy organic refried beans (check the label to make sure they're vegan) — about half of a 15- to 16-ounce can
- 1 cup salsa (use your favorite variety)
- 1 to 2 scallions, thinly sliced, optional
- ⅔ cup grated vegan cheese (such as Daiya), any flavor
- Tortilla chips for serving
- Combine the beans and salsa in a small saucepan. If the beans are too thick and clumpy, add a little water to loosen, but let the mixture remain thick. Heat until hot and bubbly.
- Transfer half the bean mixture to a serving bowl. Sprinkle with half of the optional scallions and half of the cheese.
- Pour in the rest of bean mixture and pat in evenly. Sprinkle with the remaining optional scallions and the remaining cheese.
- Microwave briefly if you’d like the cheese to be more melted. Place in the center of a platter and surround with tortilla chips.