This vegan hot bean dip so simple it barely qualifies as a recipe. But it's so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips. Or scoop some of the hot dip into a thermos to pack as an offbeat lunch for school or office; pack the tortilla chips separately. Photos by Hannah Kaminsky.
Easiest Hot Bean Dip
This vegan hot bean dip so simple it barely qualifies as a recipe. But it's so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips.
Servings:
4
to 6
Calories:
120
kcal
Ingredients
- 1 cup regular or spicy organic refried beans check the label to make sure they're vegan — about half of a 15- to 16-ounce can
- 1 cup salsa use your favorite variety
- 1 to 2 scallions thinly sliced, optional
- ⅔ cup grated vegan cheese such as Daiya, any flavor
- Tortilla chips for serving
Instructions
-
Combine the beans and salsa in a small saucepan. If the beans are too thick and clumpy, add a little water to loosen, but let the mixture remain thick. Heat until hot and bubbly.
-
Transfer half the bean mixture to a serving bowl. Sprinkle with half of the optional scallions and half of the cheese.
-
Pour in the rest of bean mixture and pat in evenly. Sprinkle with the remaining optional scallions and the remaining cheese.
-
Microwave briefly if you’d like the cheese to be more melted. Place in the center of a platter and surround with tortilla chips.
Nutrition
Calories:
120
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
990
mg
|
Potassium:
194
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
392
IU
|
Vitamin C:
2
mg
|
Calcium:
55
mg
|
Iron:
1
mg
Vegan-ize any recipe!
Grab our
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, packed with my favorite easy substitutions to make any recipe vegan.
-
- Here are more tasty vegan appetizers.
- Explore VegKitchen’s selection of flavorful snacks and dips.
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