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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This is a veganized version of a taco dip my mom used to make for birthdays, holidays, family get-togethers and Super Bowl parties. It's not the healthiest thing in the world, but it sure is tasty! Ingredients:
12 ounces vegan cream cheese |
1 (14 ounce) can vegetarian chili, pureed |
1 (10 ounce) package soy mozzarella cheese, grated |
1 (4 ounce) can black olives, minced |
1 (4 ounce) can green peppers, minced |
Directions:
1. Evenly spread the cream cheese out in the bottom of a 9x13 baking dish.
2. Pour the chili over the top and evenly spread it over the cream cheese.
3. Cover the chili with the grated cheese, and sprinkle the olives and peppers over the top.
4. Bake in a 400F oven for 30-40 minutes, or until the cheese is melted.
5. Let it cool for 15 minutes and serve with bite-sized taco chips.
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