Name: Vegan Cajun Red Bean Dip
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Cajun
Ingredients: 2 cans 15oz Red Beans, (drained); ½ cup Vegan Mayonnaise; 2 Tbsp Lemon Juice, (fresh); 1 to 2 Cloves Garlic, (minced (use 2 cloves if you like more garlic taste)); 2 Tbsp Olive oil; 1½ Tbsp Cajun Spice, (I use Andy Roo’s Red Bean Creole Seasoning); 1 to 2 tsp Hot Sauce, (of choice); 3 to 5 dashes Cayenne Pepper (optional, to taste); ½ tsp Sea Salt; ¼ cup Red Bell Pepper, (chopped); ¼ cup Green Bell Pepper, (chopped); ¼ cup Yellow Onion, (chopped); ¼ cup Celery, (chopped small); ⅓ cup Vegan Spicy Cheese, (I use Chao Vegan cheese with tomato, cayenne and spicy peppers, chopped small); ⅓ cup Vegan Spicy Cheese, (I use Chao Vegan cheese with tomato, cayenne and spicy peppers, chopped small); ⅓ cup Green Onions, (sliced small); ¼ cup Red Bell Pepper, (chopped); 1 Jalapeño, (sliced and added to desired amount)

Description

Try out this wonderful Vegan Cajun Red Bean Dip! Defiantly a crowd pleaser. The creole spices are just right mixed with the Choa Vegan cheese with tomato cayenne with spicy peppers. Bring this to your next gathering, Super Bowl or 4th of July event. For those who like a little heat in their in their food will be coming back for more.

Ingredients

Units Scale

2 cans 15oz Red Beans, (drained)
1/2 cup Vegan Mayonnaise
2 Tbsp Lemon Juice, (fresh)
1 to 2 Cloves Garlic, (minced (use 2 cloves if you like more garlic taste))
2 Tbsp Olive oil
1 1/2 Tbsp Cajun Spice, (I use Andy Roo’s Red Bean Creole Seasoning)
1 to 2 tsp Hot Sauce, (of choice)
3 to 5 dashes Cayenne Pepper (optional, to taste)
1/2 tsp Sea Salt

All Chopped Ingredients to Mix Into After Blended

1/4 cup Red Bell Pepper, (chopped)
1/4 cup Green Bell Pepper, (chopped)
1/4 cup Yellow Onion, (chopped)
1/4 cup Celery, (chopped small)
1/3 cup Vegan Spicy Cheese, (I use Chao Vegan cheese with tomato, cayenne and spicy peppers, chopped small)

Topping For Dip

1/3 cup Vegan Spicy Cheese, (I use Chao Vegan cheese with tomato, cayenne and spicy peppers, chopped small)
1/3 cup Green Onions, (sliced small)
1/4 cup Red Bell Pepper, (chopped)
1 Jalapeño, (sliced and added to desired amount)

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Instructions

Clean and chop all of your ingredients.
In a food processor ( I use Hamilton Beach Food Processor) or blender put the red beans, vegan mayonnaise, lemon juice, garlic, olive oil, Andy Roo’s Red Bean Creole Seasoning spice, hot sauce, cayenne pepper and sea salt. Blend stoping once or twice to scrap food off of sides of food processor or blender. Continue blending until smooth.
Poor the blended mixer into a medium mixing bowl. Add the chopped red bell pepper, green bell pepper, yellow onion, celery and vegan spicy cheese into the blended mixture. Stir together well.
Pour the mixture into a serving dip bowl and spread out the mixture evenly in the bowl. Top the dip with the remaining topping of chopped green onion, vegan spicy cheese, red bell pepper and jalapeños.
Serve with your favorite vegan chips. We like this dip with corn chips. Enjoy!