Cheezy Bean Dip, vegan and gluten free! (I think…)

The Olympics have been running 24/7 in our apartment lately. I’ve never been so interested in these games before, but I’m having a great time. The best part by far is Mark’s running commentary which tends to be quite colorful and entertaining. I’m not a big watching sports kind of gal for the most part, but I find the national pride and individual perseverance demonstrated by Olympic athletes nothing short of inspiring.

Besides being inspired to be my best, watching the Olympics has also inspired me to make bean dip. Watching sports, for me, is all about the bean dip. As far as I know my mom made up this recipe and we’d have it every winter at my grandparents’ house during the bowl games. The original version was packed with delicious, fatty cream cheese and cheddar. This one is not, making it more appropriate for a quick lunch or dinner.

I used Trader Joe’s brand cream cheese and while it is an absolute abomination on it’s own, it’s successfully masked by the seasonings and chilies in this recipe. I used Follow Your Heart brand “cheese” that I’d shredded and froze a while ago. For the record, it freezes great. I ate some of it hot for dinner the night I made it and am eating it chilled for lunch as we speak. I’ve gotta say, it’s great either way. The flavors are more developed once it’s been chilled for a day or two, but nothing compares to hot cheesy goo and chips.


Cheezy Bean Dip

Time commitment: 15 minutes

Makes: about 3 cups of dip


  • 1 16 oz. can refried beans, any style or flavor (but make sure it’s vegetarian)
  • 1 4 oz. can diced green chilies (I like the ones that are fire roasted
  • 8 oz. vegan cream cheese
  • about 1/2 c. vegan cheddar cheese, shredded
  • 2-3 T. taco seasoning (see my recipe here! Or, use store bought.)
  • optional: a few dashes hot sauce (I love Chalula)


  1. Combine all ingredients in a small sauce pan. Heat on medium low heat, stirring frequently, till dip begins to bubble, about 10 minutes. (Adjust heat so that it doesn’t stick to the pan.)
  2. Pour into serving dish and either eat hot or chill for later. Store leftovers in the fridge.

Approximate nutritional values assuming a serving size of a little more than 1/4 cup:

This entry was posted in do-ahead, gluten-free, lunch, recipe, snack, SUPER fast and easy and tagged , . Bookmark the permalink.

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