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.
Easiest Hot Bean Dip
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.Print Pin Rate Email
Servings: 4 to 6
- 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.
Calories: 120kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 990mg | Potassium: 194mg | Fiber: 4g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more tasty vegan appetizers.
- Explore VegKitchen’s selection of flavorful snacks and dips.
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