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Chili Cheese Dip

Prep Time: 10 minutes Cook Time: 17 minutes Total Time: 27 minutes

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.

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
1 tsp sunflower oil (or other neutral oil)
½ cup diced onion
¼ cup diced green bell pepper
1½ tsp chili powder
½ tsp ground cumin
½ tsp dried oregano
¼ tsp smoked paprika
1 cup black beans
  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. 


Chili Cheese Dip | Que Pasa Foods

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.