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Vegan Chili Cheese Dip

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What do you get when you cross my nacho “cheese” sauce and my coney sauce? An awesome chili ‘cheese’ dip for any party.

I had leftover nacho ‘cheese’ sauce, and I made a double recipe of my coney chili sauce and froze it. Paul and I had to bring an appetizer to a party, and of course, I didn’t know about it until the last minute. So, the chili ‘cheese’ dip was born. Sometimes, you just have to get creative on the fly.

By the way, I don’t tell anyone what I bring is vegan, and the carnivores eat it without ever knowing the difference. I have found that not discussing my eating preferences and not sharing the ingredients of the items I bring to parties if the safest way to avoid stupid conversations.

In other words, I just skip the “where do you get your protein from?” or “What do you eat, lettuce?” questions. I smile, eat only what I brought, and no one is ever the wiser. I don’t care what they eat…..they shouldn’t care what I eat.

All you need is 1 cup Coney Sauce and 1 ½ cups Nacho ‘Cheese’ Sauce, a mini crock pot or microwave and blue chips or veggies…whatever your taste.

You can leave out the Beyond Meat and it tastes just as good.

📖 Recipe

Skinny Chili 'Cheese' Dip

Kathy Carmichael
A guilt-free, easy dip that is literally to die for! Skinny dipping has never been so good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Sauces, Dips & Dressings
Cuisine American
Servings 12 servings
Calories 121 kcal

Ingredients
  

Vegan Coney Chili Sauce….The Real Deal

  • 1 large onion chopped
  • 3 cloves garlic minced
  • 11 ounces Original Boca Crumbles leave out if you are don't like fake meat
  • 16 ounces Muir Glen Tomato Sauce
  • 2 Tablespoons yellow mustard
  • 3 Tablespoons chili powder
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red chili flakes

Skinny Nacho “Cheese” Sauce

  • 3 small Idaho potatoes washed, scrubbed, skin left on
  • 3 large carrots
  • ½ cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon paprika
  • 1 cup vegetable broth
  • 1 Tablespoon Tamari liquid amigos or soy sauce
  • 1 Jalapeno; seeded and cut
  • 1 Tablespoon hot sauce I used Chalupa
  • ½ cup water

Instructions
 

  • Place the garlic and onion in a medium sized skillet, and cook on medium until translucent
  • Add the Original Bocca Crumbles and cook until brown (add water or vegetable broth while cooking to avoid sticking)
  • Add the remaining ingredients and cook until combined
  • Keep on low until ready to serve, or cook ahead of time and reheat when ready to eat.
  • Freeze for later use

Skinny Cheese:

Crockpot:

Notes

What do you get when you cross my nacho “cheese” sauce and my coney sauce? An awesome chili ‘cheese’ dip for any party. The carnivores can never tell the difference!

Nutrition

Calories: 121kcalCarbohydrates: 20gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 481mgPotassium: 566mgFiber: 5gSugar: 4gVitamin A: 3450IUVitamin C: 19mgCalcium: 34mgIron: 3mg
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