Dig into this delicious and easy-to-make Southwest-style dip made with FriChik, beans, salsa, and vegan cheese, all of which are layered up and warmed in the oven. Creamy, cheesy, and entirely vegan, this dip is perfect for all of your guests and provides a flavorful topping to all your chips. Serves as a luxury appetizer either to bring to a friend or serve at your next party, especially when paired with tortilla chips of your choice.
- 20 oz. can boiled black beans
- 4-5 pieces of Loma Linda FriChik
- 1/2 cup salsa
- 1 cup vegan cheese
- 1/2 cup chopped spring onions
- 2 jalapeño peppers, finely chopped (adjust the quantity as per taste)
- 1/2 cup corn kernels
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin powder
- Juice of half-lemon
- 1 tbsp minced cilantro
Pre-heat the oven at 375F and grease the baking dish.
Begin with roasting the FriChik pieces in a non-stick skillet till they brown on both sides. Shred and keep aside.
In a mixing bowl, take 3/4 of the can of black beans and mash. Add in the shredded FriChik and all the other ingredients except cheese and mix well.
Spread the mix on the bottom of the baking dish and top it with vegan cheese and salsa.
Bake this for about 20-25 minutes or till the cheese bubbles and browns on the top.
Click here to shop Loma Linda FriChik on Amazon.