By Elena Johnson
Watching the big game last week got me inspired to write up one of my favorite snacks to serve a crowd. This nacho dip takes minutes to prepare and tastes delicious! If you can keep it warm for a few hours (with a mini slow cooker or fondue pot), your friends are guaranteed to finish it all before the game ends.
Game Day Grub
Makes 4 – 5 cups
15 oz. container vegetarian chili with beans
8 oz. bag shredded vegan cheese, such as Daiya Cheddar Style Shreds
1 cup hot salsa
½ – 1 cup beer
Mix ingredients in a saucepan over medium heat and stir occasionally until cheese is fully melted. Use less beer for a thicker dip, more beer to thin the dip out. Serve warm with tortilla chips.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.