This Vegetarian Chili Cheese Dip is packed with fresh veggies, spicy jalapenos, and hearty black beans. It takes just 20 minutes to prepare, and is sure to be a hit at your next fall football party. Plus, it’s 100% vegetarian and gluten-free.
Course Appetizer, Snack
Cuisine American, Mexican
Keyword chili cheese dip without meat, how to make chili cheese dip, vegetarian chili cheese dip
Heat olive oil over medium heat in a large, deep pan.
While pan is heating, combine the shredded cheddar and Monterey jack cheeses in a large bowl.
Add the almond flour to the cheeses, and toss gently to coat the cheese with flour. Set aside.
When oil is hot, add the onions and jalapeno peppers, and cook for 4-5 minutes until softened.
Add the meatless soy crumbles to the veggies, and cook for 5-6 minutes, until slightly browned and warmed through.
Add black beans, scallions and half of the cilantro. Stir and cook for 1-2 minutes.
Add milk to the pan, and allow to heat until just beginning to boil.
Slowly add the cheese, one small handful at a time, stirring until melted.
When all the cheese is melted and smooth, add salt and pepper to taste.
Remove from heat, and top the vegetarian chili cheese dip with the remaining cilantro.
Serve with tortilla chips. Enjoy!
Tip: This dip is best when eaten warm, right after cooking. Melted cheese does not save well! If you have to reheat it, I suggest adding a bit of extra milk or water first. Then heat in the microwave, stirring every 30 seconds, until warmed.