Chili Dip

Chili dip is a great alternative to guacamole and sour cream dips for the BIG game!

This chili dip is a crowd pleaser with broad appeal: vegan, gluten free, dairy free, high fiber.


  • 1 Tablespoon olive oil
  • 1/2 cup chopped sweet onion
  • 1 tablespoon chili paste
  • 1 15 ounce can great Northern beans, drained
  • 1/2 teaspoon oregano
  • 2 Tablespoons vegetable juice
  • 1 tablespoon tomato paste
  • juice of one lime
  • Jalapeno pepper, sliced (for garnish)


In a small sauce pan heat olive oil over medium heat. Add onion and saute until softened about 10 minutes. Add chili paste, beans; stir while remaining over heat 30 seconds. Add in oregano, and heat 30 additional seconds. remove from heat. Stir in vegetable juice, tomato paste, lime juice . Pour bean mixture into a blender or food processor and blend until smooth and creamy. Pour into a serving bowl. Garnish with jalapeño pepper slices. Serve immediately or refrigerate up to 2 days.


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