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Home » Chili Cheese Dip

Chili Cheese Dip

July 25, 2015 By Diane Smith 16 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Vegan chili cheese dip in white bowl with chips

Sometimes a recipe speaks to you. Its creamy goodness may be something from your past or something you’ve been craving but avoiding.

This is one of those recipes, even the name “chili cheese dip” gets my mouth watering. I was out of corn tortillas but it didn’t matter, I just couldn’t wait to try this recipe.

Chili Cheese Dip

I can’t ever remember eating Chili Cheese Dip but boy was I ready after having a great workout earlier. I’m starting a running program and the idea that I could eat this dip without guilt was even better.

Want more healthy and Savory Plant-based recipes? Here’s a few more to try:

  • Cashew Cheese Sauce
  • Oil-Free Potato, Yam or Tortilla Chips – A perfect pairing
  • Chili-Topped Potatoes with Corn Salsa
  • Enchilada Casserole

There are cashews in this recipe and they add creaminess but some of you may be avoiding added fats. If that’s the case, try substituting 1 can of drained cannellini beans for the cashews.

But you should note that cashews are one of many “healthy fats” that our bodies need and in moderation, the benefits far outweigh the cons.

Chili-Cheese-Dip

Dr. Weil has a great read about how to portion a healthy balance of nuts into your diet without increasing your caloric intake.

This dip has a spicy tang from the salsa and the satisfying addition of black beans balances out the other flavors and adds the heartiness any good bean dip or chili should have.

Vegan chili cheese dip in white bowl with chips

My plan was to serve it at a gathering of my long-time gourmet club friends. We’ve been having “gourmet” gatherings for over 25 years.

I’m hosting this time in Boulder and they’re all coming from California. The theme: “Vegan Mexican” and this will be our starter.

I’d love to hear your feedback in the comments below for this Chili Cheese Dip! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Plantricious Friendly because it meets the following guidelines.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.

 

Chili-Cheese-Dip
Print Recipe
4.21 from 39 votes

Chili Cheese Dip

This hearty dip is loaded with creaminess and a kick that will satisfy the strongest of cravings. It's a well-rounded party staple that will be a hit with guests. This tangy dip feels as good as a warm blanket on a cold winter’s day.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 people

Equipment

  • High-Speed Blender
  • Non-stick pan
  • Silicone Cooking Utensil Set
  • Baking Sheet or
  • Microwave Chip Maker

Ingredients

  • 1 cup raw cashews (or substitute 1 can drained cannellini beans)
  • 1 cup unsweetened non-dairy milk (or 1 cup homemade)
  • 2 tsp chili powder
  • ¼ cup nutritional yeast
  • 1 whole orange bell pepper (or red) roasted or unroasted, seeded and rough chopped
  • 1 lemon juiced
  • 2 tsp yellow mustard
  • ¼ cup yellow onion minced
  • 1 15 oz. can no salt black beans drained and rinsed (or 1 1/2 cups homemade )
  • 1 cup fresh salsa (low-sodium)
  • 2 Tbl salt-free taco seasoning like No-Salt Mrs. Dash's
  • 1 Package Tortilla chips or make your own. See homemade method below.
Prevent your screen from going dark

Instructions

  • Soak the raw cashew at least 1 hour or longer up to 24 hours.
  • Place the soaked, drained cashews, almond milk, nutritional yeast, bell pepper, chili powder, lemon juice, mustard, and salt in a blender and blend a few minutes until smooth. Set aside.
  • Water sauté the onions in a large frying pay for a few minutes, stirring so they don’t stick.
  • Add the drained and rinsed beans, salsa, taco seasons and heat for about 5 minutes to combine flavors.
  • Pour in the “cheese” sauce and stir to combine.
  • Heat through.
  • Serve with crackers or baked tortillas.

Baked Tortilla Chips

  • Makes 72 chips
  • Corn tortillas, 12 count, cut into 6 triangles each
  • Preheat over to 390 degrees
  • Place in a single layer on a baking sheet.
  • Sprinkle or spray a small amount of water over the chips and lightly salt.
  • Bake for 8-10 minutes. Watch them carefully as they’re easy to overcook.

Microwave:

  • Place in a single layer on a plate.Microwave in batches for about 4 minutes or until crisp.

Notes

Chips not included

Nutrition

Nutrition Facts
Chili Cheese Dip
Serving Size
 
0.5 cups
Amount per Serving
Calories
221
% Daily Value*
Fat
 
12.3
g
19
%
Saturated Fat
 
1.9
g
12
%
Sodium
 
256.6
mg
11
%
Carbohydrates
 
20.8
g
7
%
Fiber
 
4.7
g
20
%
Sugar
 
3.8
g
4
%
Protein
 
8.7
g
17
%
Vitamin A
 
700
IU
14
%
Vitamin C
 
31.4
mg
38
%
Calcium
 
30
mg
3
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Maria

    February 1, 2017 at 6:14 pm

    I’m going to make this thank you for the recipe.

    Reply
    • Diane Smith

      February 2, 2017 at 10:02 am

      You’re welcome. I’m pretty sure you’re going to like this one!

      Reply
  2. Bev

    March 23, 2018 at 8:50 pm

    Looks yummy. How much is one serving of the dip?

    Reply
    • Diane Smith

      March 24, 2018 at 1:42 pm

      One serving is about 1 cup.

      Reply
  3. Kate

    January 5, 2019 at 4:16 pm

    Is French’s yellow mustard the same as prepared mustard?

    Reply
    • Diane Smith

      January 5, 2019 at 5:51 pm

      Yep, that’s it.

      Reply
  4. Deanna

    August 30, 2019 at 10:37 pm

    I made this dip for a potluck at work and it was gone before the end of the day. Everyone loved how creamy it was. I didn’t have regular mustard, so I used dry mustard powder instead and instead of red pepper flakes for the taco seasoning, I used a squirt of sirrahca.

    Reply
    • Diane Smith

      August 31, 2019 at 4:21 pm

      Hey Deanna, I’m so happy to hear that the dip was a success! Thanks so much for the feedback and it’s great that you could mix up the ingredients. I encourage people to do that and experiment a bit with their own take. Yay!

      Reply
  5. Kay Fountain

    December 22, 2019 at 10:44 pm

    This dip looks amazing! I don’t have fresh salsa – is bottled chunky salsa ok?

    Reply
    • Diane Smith

      December 23, 2019 at 10:22 am

      Sure, that would work just fine. 🙂

      Reply
  6. Kelly

    November 11, 2020 at 10:15 am

    Just made this and I love it! So much more tastier than making plain cashew “queso” because of the added beans and onions. Will definitely make this again.

    Reply
    • Diane Smith

      November 11, 2020 at 10:22 am

      Thanks, Kelly, I’m so glad you enjoyed it. 💕 It’s one of my favorites, too. 🙂

      Reply
  7. Kristi Miller

    May 1, 2021 at 6:15 pm

    5 stars
    Served over a baked potato. Very good! Definitely a repeat dish.

    Reply
    • Diane Smith

      May 1, 2021 at 6:44 pm

      Thanks, Kristi. It’s one of my favorites.

      Reply
  8. Jo

    May 10, 2021 at 7:23 am

    How much is a serving size.

    Reply
    • Diane Smith

      May 10, 2021 at 12:09 pm

      Hi Jo, I calculated an estimate but would need to make the recipe to check for certain. It’s about 1 cup per serving. It’s 1/6 of the recipe, but I’m sure that doesn’t help much. I’ll update it soon after making the recipe.

      Reply

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