Chili Cheese Dip

Reminiscent of the Velveeta and Hormel party dish from my youth, this layer dip really delivers massive flavor.

Stress Scale: ✅✅ | Prep Time: 20 min | Total Time: 35 min | Servings: 8

INGREDIENTS

• Bean and meat layer

  • Olive oil for sautéing 

  • 10 oz. vegan meat crumbles

  • ½ can black beans

  • 1 yellow onion, diced

  • 10 oz. enchilada sauce 

• Queso layer

  • ½ cup hot water

  • 1 cup raw cashews, soaked overnight (or for 1 hour in continuously hot water)

  • 1 t garlic, minced

  • 5 T nutritional yeast

  • ½ t cumin

  • ½ t salt

  • 5 T Frank’s Red Hot

DIRECTIONS

1. Preheat oven to 350°F.

2. Prepare vegan beef crumbles as instructed.

3. Sauté onion in olive oil.

4. Add prepared crumbles, onion, black beans, and enchilada sauce to large sauté pan. Simmer over low heat for 10 mins.

5. As ingredients simmer, make the queso by adding all ingredients to a high speed blender. Blend until smooth.

6. In 1 ½ quart casserole dish, layer the meat and bean mixture in bottom. Then add queso. Bake at 350°F for 15 mins. 

7. Serve with your favorite tortilla chips. Even better? Fritos Scoops! 

TIP: Amp up the spice by adding more Frank’s Red Hot.