Looking for a vegetarian dip that's perfect for game day, movie night, lounging in front of the TV or as a casual vegetarian appetizer? This vegetarian chili cheese dip recipe can be cooked in the microwave, uses only five ingredients and is a cheesy, Mexican-inspired vegetarian appetizer that would be perfect for Superbowl Sunday or anytime you're entertaining casually.
- 8 ounces reduced fat cream cheese (1 package, softened)
- 1/2 cup fresh salsa
- 1 cup reduced fat cheddar cheese (or Mexican cheese, shredded, divided)
- 1 16-ounce can vegetarian chili beans
- 1/3 cup green onions (sliced)
- Combine softened cream cheese with salsa and spread in the bottom of a 9-inch microwaveable pie plate. Sprinkle with 1/2 cup cheese.
- Spoon chili beans evenly over shredded cheese.
- Top with remaining cheese and green onions.
- Cover and vent with plastic wrap and microwave for 2 minutes on medium-high power. Rotate dish and repeat.
- Remove wrap and microwave on high for 1 minute more or until mixture is thoroughly heated and cheese is melted.
Let cool slightly and serve with tortilla chips.
- If you don't finish all the dip, don't worry. Simply cover the pie plate with plastic wrap and store it in your refrigerator until you would like to enjoy it again. Since the recipe is so simple, it still tastes great reheated in the microwave a second time.
- While the recipe calls for cooking this dip in the microwave, you can also cook it in the oven if you don't have a microwave or prefer cooking in an oven. Simply cover with aluminum foil and cook about 15 minutes, or until the dip is slightly bubbly and the cheese is melted.
- Any brand of tortilla chips that you like will taste great with this vegetarian chili cheese dip, but homemade tortilla chips taste great, too! To make your own, start with soft flour tortillas, canola or olive oil and salt. Cut the tortillas into small, triangular wedges, drizzle with olive oil, sprinkle with salt and cook on a baking sheet in an oven preheated to 350 F for 6 minutes. Use tongs to flip the wedges, and bake for another 6 to 9 minutes, until the chips are just beginning to brown. Let chips cool before serving.
Recipe courtesy of Bush's Beans.