Here’s a super easy dip to make, just in time for New Year’s Eve festivities!
I first learned of a similar recipe from the Pirates in the Pantry Cookbook, published by the Parrot Head Club of Connecticut 7 or 8 years ago. In the cookbook, the recipe calls for dairy cheeses and meat-y chili. I’ve modified it to fit my dietary needs and size of my household. I have found it is every bit as good as the original recipe. (A quick aside, if these folks should make their cookbook available again, buy it. It’s one of those compilation cookbooks, the kind that are great when put together by the church ladies. This one is not put together by church ladies. It is put together by people who Party With a Purpose. It’s full of great liquid libation and party nibble recipes.)
Super Easy Chili Cheese Dip
(Dairy- and Gluten-Free, Vegan)
1-8 oz. container Tofuttti Better Than Cream Cheese
1 medium onion, chopped
1/2 can vegetarian chili (I used Trader Joe’s*)
1 cup Daiya cheddar style cheese shreds
Heat oven to 350 degrees.
Spread Better Than Cream Cheese in bottom of a lightly oiled baking dish. I use a 5″ x 5″ casserole.
Top with chopped onion.
Then add chili.
Finish by covering with 1 cup of Daiya shreds.
Cover with foil and bake at 350 for 35 to 40 minutes. Remove foil and pop under broiler for a few seconds if Daiya isn’t completely melted.
Let cool for a few minutes before serving. Serve warm with tortilla chips.
*Trader Joe’s Vegetarian Chili is labeled that it contains no gluten ingredients, but it is processed in the same facility as other products that contain wheat. I have never reacted to this chili, but am working hard to fully disclose things like this in my recipes and wanted you to know. The brand of chili isn’t important in this recipe, you could even make your own!