Vegan Refried Bean Dip
Servings:8 servings
This vegan refried bean dip is the ultimate snack for parties. It's customizable, easy to prepare, cheesy, creamy, and the perfect consistency for dipping. Gluten-free and ready in 30 minutes! Oil-free option.
Ingredients
- 1 batch homemade vegan mozzarella, divided (tap for recipe; oil-free option) - or 1 to 1 ½ cups shredded vegan cheese (try mozz, cheddar, or pepper jack)
- 2 (15 oz) cans refried beans, pinto or black - check ingredients to make sure they don't include lard; often labeled "vegetarian"
- ¾ cup plain, unsweetened non-dairy yogurt or sour cream - see Notes for a silken tofu option
- ⅓ cup salsa verde - or your favorite salsa
- 1 (4 oz) can diced green chiles, drained
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika, optional
- ¼ teaspoon fine sea salt
- black pepper, to taste
For serving:
- sliced green onion
- guacamole or sliced avocado
- lime wedges
- pico de gallo or sliced jalapeno
- fresh cilantro
- tortilla chips
Instructions
- Lightly oil a 2-quart baking dish or an 8- or 9-inch skillet (Note: this is just for insurance; if you strictly avoid oils it's fine to skip this step). Preheat oven to 375 degrees F.
- In a large bowl stir together the refried beans, ½ cup of cheese, yogurt, spices, salsa, green chiles, ¼ teaspoon salt, and black pepper. Taste and adjust seasonings as desired.
- Spread the bean mixture into the dish/skillet, and top with the remaining cheese. If using my homemade pourable mozzarella, use the back of a spoon to evenly spread it across the top (refer to photo above). Note: if using store-bought vegan cheese, cover the dish with foil to help the cheese melt.
- Bake for 20 minutes or until piping hot. If you used the homemade cheese, turn on the broiler around the 18-minute mark. Broil for about 2 minutes to brown the top. Let stand for a few minutes and serve with your favorite toppings and tortilla chips.
Notes
Vegan Yogurt Sub - Once when I didn't have yogurt, I made the dip with ⅔ c silken tofu plus 2 tablespoon lemon juice. Blend until creamy, and use in place of the yogurt.
Variations
- slow cooker - transfer to a small (1.5 qt) slow cooker. Cover and cook on high for 1 hour, stirring every 20 minutes. If desired, top with cheese. Cover and cook for another 30 minutes or until heated through.
- stovetop - heat the bean dip in a saucepan, transfer to a serving bowl, then top with shredded cheese. Or increase the amount of cheese stirred into the beans, and skip the cheese on top.
- cold - for a cold bean dip, after mixing everything in a bowl, transfer the dip to a serving bowl or storage container and refrigerate until ready to serve. Omit the cheese on top, and garnish with plenty of pico de gallo, green onion, and cilantro!
- spicy - use hot green chiles, and add a few dashes of your favorite hot sauce. Top with diced fresh jalapeño.
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3.5g | Cholesterol: 0mg | Fiber: 5g
