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Nutrition Facts
Serving Size 1 (62g) Recipe makes 10 servings The following items or measurements are not included below: vegan cream cheese soy mozzarella cheese
Calories 48
Calories from Fat 12		(24%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 224mg		9%
Potassium 149mg		4%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 2.1g	8%
	Sugars 1.3g
Protein 2.1g		4%
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Vegan Baked Taco Dip

Recipe #226282 | 50 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: tendollarwine
May 4, 2007

This is a veganized version of a taco dip my mom used to make for birthdays, holidays, family get-togethers and Super Bowl parties. It's not the healthiest thing in the world, but it sure is tasty!

SERVES 10 -20 (change servings and units)

Ingredients

12 ounces vegan cream cheese
1 (14 ounce) can vegetarian chili, pureed
1 (10 ounce) package soy mozzarella cheese, grated
1 (4 ounce) can black olives, minced
1 (4 ounce) can green peppers, minced

Directions

1
Evenly spread the cream cheese out in the bottom of a 9x13 baking dish.
2
Pour the chili over the top and evenly spread it over the cream cheese.
3
Cover the chili with the grated cheese, and sprinkle the olives and peppers over the top.
4
Bake in a 400F oven for 30-40 minutes, or until the cheese is melted.
5
Let it cool for 15 minutes and serve with bite-sized taco chips.