Skillet Nacho Dip
A fun crowd pleaser for any party or dinner date. It's all simply made in one skillet.
Ingredients
Plant Boss Crumbles
- 1 pack Plant Boss Southwestern meatless crumbles
- 2 cups filtered water
- 2 tablespoons nutritional yeast
- 1 teaspoon chipotle chili powder optional
- 4 tablespoons olive oil plus some to drizzle
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon liquid smoke or smoked sea salt
Refried Beans
- 1 medium onion diced
- 2 tablespoons olive oil
- Salt and pepper a bit
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- 2 tablespoons plant-based butter
- 2 cans pinto beans drained and rinsed
- 1 tablespoon tamari or soy sauce
- 1 teaspoon no-chicken bouillon paste
- 2 cups filtered water
Skillet Nacho Dip
- Refried beans full batch
- Plant Boss Crumbles full batch
- 1-2 cups plant-based cheese mozzarella or Colby jack is ideal
- 1 small jalapeño or Serrano pepper thinly sliced (optional)
- 3-4 small sweet peppers thinly sliced
- ¼ cup sliced black olives optional
- 1 small ripe avocado cut into chunks
- 1 cup tomatoes diced
- ½ cup chopped cilantro chopped
- ¼ cup green onions thinly sliced
- ½ - 1 cup plain coconut yogurt drizzled or dolloped
- 1 small lime cut into wedges to squeeze
Instructions
Plant Boss Crumbles
- Add the package of crumbles into a large skillet, along with the water, nutritional yeast, chili powder, olive oil, tamari, rice vinegar, and liquid smoke. (The whole dish will be made and served in this skillet so pick a good one!)
- Mix well and cook over medium-high heat until reduced, stirring every so often.
- Once the liquid is gone, drizzle with a little bit more olive oil and brown the crumbles lightly. This should take about 10 minutes. Remove from the skillet into a bowl and set aside.
- You will now cook the beans in the same skillet, so no need to clean.
Refried Beans
- Mix the no-chicken bouillon paste, tamari or soy sauce, and water together. Set aside. Cook the onions over medium high heat in the skillet with a drizzling of olive oil and sprinkling of salt and pepper.
- Stir often and cook until golden and tender. While that cooks, in a small pile on your cutting board, combine the chopped garlic, oregano, and a sprinkling of sea salt. Chop this up until well combined. Add to the onions (once they are golden), along with the butter, and cook for an additional 1 minute.
- Add the beans plus an additional sprinkling of salt and pepper. Cook for a few minutes, stirring often.
- Add ½ cup of the broth/tamari mixture. Using a potato masher, mash the beans into the veggie broth and mix around. Once thickened, add another ½ cup veggie broth. Continue to mash, mix, and stir.
- Once reduced, repeat this step 2 more times until all the broth is gone.
- Remove from heat. Let sit for 10 minutes and thicken. Now it's time to assemble the dip!
Skillet Nacho Dip
- When ready to bake the dip, preheat oven to 450 degrees F.
- Smooth the beans in the skillet and use a spatula to clean the sides. Sprinkle on most of the crumbles (reserve some to garnish on top). Add a layer of vegan mozzarella cheese and sprinkle the olives over top (if using). Add the sliced peppers, another layer of cheese, and the reserved crumbles.
- Bake in the oven for about 8 minutes, or until the cheese is melted and the beans are bubbly.
- Remove from oven and garnish with chopped avocado, tomatoes, cilantro, green onions, a drizzling of coconut yogurt. Squeeze fresh lime juice over top. Serve with corn tortilla chips.
Notes
This dip is delicious served cold and you can spin it in a lot of different directions with leftovers. It makes for a great filling for quesadillas, a burrito (just add rice), tostada, or torta! Feel free to use any extra cilantro, coconut yogurt, lime juice, and tomatoes to add fresh ingredients to the mix.
Feel free to used canned refried beans for this recipe (2 cans total). They will totally work and will reduce the amount of work. I will admit that making the refried beans according to the instructions above makes for better results, but in a pinch, I think it's ok.
I am doing the MOST with all of these toppings. You do not need to use them all. If you don't have hot pepper or cilantro or coconut yogurt, feel free to skip. The dish will still be delicious. That said, please also feel free to use up what you have! Shredded lettuce, thinly sliced radish, or diced zucchini or squash would go beautifully with this!