Two things I love about this vegan cream cheese Tex-Mex dip: it’s delicious warm or cold, and it gets better every day after you make it. It also only has eight ingredients and is super simple to make.
This recipe makes enough dip for a party, but there are only two people living in my house. So we are eating a little bit every day. I’m not joking about the flavor, it gets better every day! Another great thing is that you can halve or quarter this recipe easily and just make enough for a couple of people. That way, you don’t use up all of your valuable vegan cream cheese all at once.
I made this version with canned corn and canned black beans, but I’ve included the measurements in cups, too. You can cook ears of corn and cut off the kernels and also use black beans cooked at home, instead of using canned.
Funny story: at the beginning of isolation, around April of 2020, I bought a box of eight cans of Rotel. I guess I was thinking we’d be eating boring food because we would be isolated at home eating rice or something, so I’d throw in some Rotel and jazz things up? Anyway, now it’s September and we still have eight whole cans of Rotel.
I’ve been on a bit of a vegan cream cheese kick lately, because I just discovered it. I’ve especially loved thinking back on old “pre-vegan” recipes using cream cheese. Last month, I made my Vegan Cream Cheese Basil Bomb Spread from the 1990s. This month, I wanted to try a warm baked dip, to see how the vegan cream cheese did in the oven. I used Miyoko’s cream cheese and it did great! After it’s baked, the flavor is unaltered and the texture is magnificent. As the days go by with the leftover dip, the spices meld into the vegan cream cheese more and more.
Make the full recipe for a party or make a small amount for just a few people. The leftovers last up to a week in the refrigerator. This dip is great with chips and crackers, breads, and fresh veggies like celery and carrots.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 15-ounce can corn, drained, or 1-1/3 cup fresh corn
- 1 10-ounce can diced tomatoes & green chilies undrained, I use Rotel brand
- 1 15-ounce can black beans drained & rinsed, or 1 cup cooked beans
- 8 ounces vegan cream cheese slightly softened, I use Miyoko's Plainly Classic Vegan Cream Cheese
- 1 teaspoon chili powder
- 1/2 heaping teaspoon garlic powder
- 1/2 teaspoon cumin
- pinch cayenne pepper
Ingredients
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- Preheat oven to 350° F.
- To a medium mixing bowl, add all of the ingredients. Combine well, being careful not to mash the beans.
- Spread the dip evenly into a 9 x 9-inch casserole dish.
- Bake for 25 to 30 minutes, until the edges and top begin to brown.
- Once the dip has cooled slightly, serve warm from the baking dish with chips, crackers, bread or fresh vegetables. Sliced jalapeños or banana peppers make great garnishes for this dip.
- Once cooled completely, the baked dip can be refrigerated, covered, up to one week. Serve the leftover dip warm or cold.
