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Nacho Dip

This Nacho Dip is easy to make with simple ingredients and so satisfying, creamy and full of flavor. Serve with your favorite chips and you have an amazing meal in no time. Perfect as party food or finger food.  No one would ever taste it is vegan.

Closeup on the Nacho Dip, decorated with extra avocado and cilantro.

I love dips, no question about it. Whenever I can get my hands on some Pizza Dip, my French Onion Dip, the Ranch Dip, or Crack Dip, I munch it all away in no time.

Even better, sometimes you can make a whole meal of it. Simple enough and super tasty with your favorite crackers, chips or veggies.

If you are looking for more Sauce & Dip Recipes browse around and discover more ideas for the whole family.

Ingredients for the Nacho Dip collected on a wooden board.

Onions and garlic are fried in a small sauce pan.

Why this is the best Nacho Dip

There are always two things that I want to achieve with my recipes: make a vegan version that is not just as good, but better than the real deal. And at the same it should be even much easier to make.

This Nacho Dip comes with just the right amount of spicy and creaminess.

As you know, my instructions are foolproof because I bring you step by step pictures to make your preparation so much easier.

Vegan cream cheese is mixed with black beans and corn in a large mixing bowl.

You get a result that is creamy, rich, warm, delicious – just baked to cheesy perfection.

Impressive, but so easy everyone can make it.

Perfect for any crowd, serve this and it will disappear fast.

Adding chopped tomatoes to the grey bowl, then mixing everything together.

What you need for this Nacho Dip recipe

If you don’t have these ingredients yet at home, put them on your shopping list asap:

  • vegan cream cheese
  • vegan cheddar
  • jalapeños
  • black beans
  • corn
  • taco seasoning
  • oregano
  • onion
  • garlic
  • olive oil
  • diced tomatoes

Nacho Dip mixture is transferred to a casserole dish and sprinkled with extra jalapeno slices.

How to make Nacho dip

Set a 10×10 round casserole dish, preheat oven to 410°F.

Heat olive oil in a small pan or skillet, then add garlic and onions, and fry for around 3 minutes. Set aside.

Cheese covered Nacho Dip in a red casserole dish before and after baking.

In a bowl combine vegan cream cheese, 2/3 of the vegan cheddar (reserve rest for topping), taco seasoning, the fried garlic and onions, black beans, and the diced tomatoes. Season with a pinch of salt and pepper.

Then transfer the mix to your casserole dish, top with jalapenos and remaining cheese.

Bake for 20 minutes, serve immediately, preferably hot and warm, yum.

Hand holding a nacho chip with the dip over the casserole dish.

Recommendations

Leftovers will stay fresh for 5 days. I recommend reheating your dip at low temperature in the oven or microwave it.

Layered Nacho Dip: simply use a smaller casserole and divide into layers.

Collage of two pictures of the Nacho Dip with recipe title text.

If you try this Nacho Dip, tag me on Instagram or Facebook.

Cheers, Florian.

Hand holding a nacho chip with the dip over the casserole dish.

Nacho Dip

Yield: 10
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Nacho Dip is easy to make with simple ingredients and so satisfying, creamy and full of flavor. Serve with your favorite chips and you have an amazing meal in no time. Perfect as party food or finger food.  No one would ever taste it is vegan.

Ingredients

  • 14 oz vegan cream cheese
  • 4 cloves garlic, minced
  • 1/2 cup onions, chopped
  • 1 Tbsp olive oil
  • 2 14 oz cans black beans, drained
  • 7 oz canned corn, drained
  • 2 Tbsp taco seasoning
  • 7 oz diced tomatoes
  • 4 oz vegan cheddar shredded, divided
  • 1 tsp dried oregano
  • 1/4 cup diced and jarred jalapenos, drained pickled red jalapenos
  • salt, pepper to taste

Instructions

  1. Set a 10x10 round casserole dish, preheat oven to 410°F.
  2. Heat olive oil in a small pan or skillet, then add garlic and onions, and fry for around 3 minutes. Set aside.
  3. In a bowl combine vegan cream cheese, 2/3 of the vegan cheddar (reserve rest for topping), taco seasoning, the fried garlic and onions, black beans, and the diced tomatoes. Season with a pinch of salt and pepper. Then transfer the mix to your casserole dish, top with jalapenos and remaining cheese.
  4. Bake for 20 minutes, serve immediately, preferably hot and warm, yum.
Nutrition Information:
Yield: 10 Serving Size: 4 Tbsp
Amount Per Serving: Calories: 120Total Fat: 7.6gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 1.1gCholesterol: 0mgSodium: 120mgCarbohydrates: 4.4gFiber: 0.6gSugar: 3gProtein: 8.2g

 

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