Vegan Refried Bean Dip
User Reviews
5
6 reviews
Excellent
Vegan Refried Bean Dip
Report
This vegan refried bean dip is the ultimate snack for parties. It's customizable, easy to prepare, cheesy, creamy, and the perfect consistency for dipping. Gluten-free and ready in 30 minutes! Oil-free option.
Share:
Ingredients
- 1 batch vegan mozzarella or 1 to 1 ½ cups shredded vegan cheese (try mozz, cheddar, or pepper jack, homemade, divided, oil-free option
- 2 (15 oz) cans refried beans check ingredients to make sure they don't include lard; often labeled "vegetarian", pinto or black
- ¾ cup plain unsweetened non-dairy yogurt see Notes for a silken tofu option, or sour cream
- ⅓ cup salsa verde or your favorite salsa
- 1 (4 oz) can green chiles diced, drained
- 1 Tablespoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional
- ¼ teaspoon salt fine sea salt
- black pepper to taste
For serving:
- green onion sliced
- avocado guacamole or sliced
- lime wedges
- Pico de Gallo or sliced jalapeno
- cilantro fresh
- tortilla chips
Instructions
- Lightly oil a 2-quart baking dish or an 8- or 9-inch skillet (Note: this is just for insurance; if you strictly avoid oils it's fine to skip this step). Preheat oven to 375 degrees F.
- In a large bowl stir together the refried beans, ½ cup of cheese, yogurt, spices, salsa, green chiles, ¼ teaspoon salt, and black pepper. Taste and adjust seasonings as desired.
- Spread the bean mixture into the dish/skillet, and top with the remaining cheese. If using my homemade pourable mozzarella, use the back of a spoon to evenly spread it across the top (refer to photo above). Note: if using store-bought vegan cheese, cover the dish with foil to help the cheese melt.
- Bake for 20 minutes or until piping hot. If you used the homemade cheese, turn on the broiler around the 18-minute mark. Broil for about 2 minutes to brown the top. Let stand for a few minutes and serve with your favorite toppings and tortilla chips.
Notes
- Vegan Yogurt Sub - Once when I didn't have yogurt, I made the dip with ⅔ c silken tofu plus 2 tablespoon lemon juice. Blend until creamy, and use in place of the yogurt.
- Variations
- Store leftovers in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
- slow cooker - transfer to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until heated through.
- stovetop - heat the bean dip in a saucepan, transfer to a serving bowl, then top with shredded cheese. Or increase the amount of cheese stirred into the beans, and skip the cheese on top.
- cold - for a cold bean dip, after mixing everything in a bowl, transfer the dip to a serving bowl or storage container and refrigerate until ready to serve. Omit the cheese on top, and garnish with plenty of pico de gallo, green onion, and cilantro!
- spicy - use hot green chiles, and add a few dashes of your favorite hot sauce. Top with diced fresh jalapeño.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
3.5g
(5%)
Cholesterol
0mg
(0%)
Fiber
5g
(20%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 3.5g | 5% |
| Cholesterol | 0mg | 0% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
