This hearty cheese dip is packed with vegetables, 3 different cheeses, soyrizo and just the perfect amount of spice. Try not to eat it all before the chips even come out, because it is that good!
Ingredients
1 zucchini, diced
1/2 of red bell pepper, diced
1/2 of a green bell pepper, diced
1 jalapeno, diced
12 oz of Soyrizo, we used the one from Trader Joes
1 tsp garlic powder
1 tsp of paprika
1/2 tsp salt, or more
1/2 tsp pepper, or more
8oz of Vegan Cheese Shreds of choice, we used VioLife Colby Jack Shreds
8oz of vegan cream cheese
6oz of vegan block cheese of choice, cut into chunks, we used daiya cheddar
1-2 tomatoes, diced
1 Avocado, diced
Cilantro, chopped
Oil
Directions
In a large cast iron or oven friendly frying pan add a little oil
Heat over medium high heat
Add in your first 4 vegetables
Cook for roughly 12 minutes until slightly browned
Remove from pan
Add in your soyrizo
Cook soyrizo for 5-7 minutes
Return your cooked vegetables to the pan
Mix well
Add in your garlic powder, paprika, salt and pepper
Add in your cheese shreds, reserving roughly 1/3 cup for later
Add in your cream cheese and mix well
Add in your cheese block chunks
Cook stirring often until cheese has melted, roughly 8-10 minutes
(turn down the heat of starting to burn)
Once all the cheese has melted and mixed well turn off heat
Sprinkle the top with remaining cheese shreds Heat broiler to medium
Once heated place your pan under the broiler
Cook until bubbly and starting to brown, roughly 5-7 minutes
Remove from oven and cool slightly
Sprinkle with chopped tomatoes, avocados and freshly chopped cilantro
Serve with tortilla chips
Enjoy!