30-Second Vegan Chili "Cheese" Dip Recipe

Mexican cheese and chilies dip and fried tortillas
Getty Images/Annabelle Breakey
  • 3 mins
  • Prep: 1 mins,
  • Cook: 2 mins
  • Yield: 12 servings
Ratings (5)

This is hardly a labor-intensive recipe, but this vegan bean dip combination is just so yummy it needs to be shared. It's called "30 second" not because that's how long it takes to make (although that's true, too), but because that's how long it will last -- it's that good! Tofutti brand cream cheese is a vegan cream cheese substitute that is fairly easy to find in most health foods stores and well-stocked grocers.

Got leftover chili? Use that instead of the canned chili in this recipe -- it's a great way to use it all up!

What You'll Need

  • 1 14.7-ounce can vegetarian chili (try Amy's or Hormel brand vegetarian chili)
  • 1 8-ounce container non-dairy cream cheese (try Tofutti or Follow Your Heart brand)

How to Make It

  1. Combine canned or leftover chili and cream cheese, and combine well.
  2. If desired, warm it up in the microwave.
  3. Serve with tortilla chips.
Nutritional Guidelines (per serving)
Calories 69
Total Fat 7 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 19 mg
Sodium 163 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)