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Loaded Queso Dip

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!


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



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



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