Skinny Chili ‘Cheese’ Dip

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 1/2 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.

Yield: 12 servings

Skinny Chili 'Cheese' Dip

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A guilt-free, easy dip that is literally to die for! Skinny dipping has never been so good!

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Ingredients

Vegan Coney Chili Sauce….The Real Deal

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 11 ounce bag of Original Boca Crumbles (leave out if you are don't like fake meat)
• 1 16 ounce can 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
• 1/2 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)
• 1/2 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:

• Follow the directions for Skinny Nacho “Cheese” Sauce

Crockpot:

• Add half Skinny Nacho “Cheese” Sauce and half Vegan Coney Chili Sauce….The Real Deal
• Stir together
• Put crock pot on low; stir occasionally
• Dip your favorite chips or vegetables

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