Hot, cheesy, spicy goodness with no dairy products. Is it possible? With the help of Daiya soy cheese, I am happy to report that it is.

I am super excited about this recipe. I have become known for my Chicken Quesadilla Dip.  After my experiments with Artichoke Spinach Dip, I was itching to try it sans dairy. At first, I was just going to make it dairy-free, but then it just seemed silly not to replace the meat with corn and black beans.

I was nervous about it. So nervous, I didn’t take any pictures while I was making it. I was making a lot of changes to the recipe and I didn’t want to jinx.

After I tasted it, I regretted my decision.

We took it to a party last week and I purposefully didn’t label it as ‘vegan’ or ‘dairy-free.’ I took aside the two vegans at the party and let them on the secret. Together, we watched the dairy-eaters gobble down this dip. It was awesome.

This dip is a turning point. I feel that I am taking back appetizers with this dip. Being lactose intolerant, parties and potlucks are problematic. Can I tell there is dairy involved? When do I take my Lactaid? and of course, is this Lactaid-worthy?

Now, I just have to ask: Is there any left?

Vegan Quesadilla Dip

2 16 oz jars of salsa*
8 oz Canola mayonnaise
12 oz Tofu-etti Better than Sour Cream
2 packages of Daiya Soy Cheese (cheddar and/or pepper jack)
2 onions, diced (red and/or white)
10 pieces of jalapeno slices, diced
1 small can green chiles
1 can of black beans, rinsed and drained
1 can of corn, rinsed and drained
1 can of diced tomatoes, drained

  1. Mix all ingredients into a slow cooker.
  2. Cook on High for two hours or Medium for four hours.
  3. Enjoy with chips and fresh veggies!

Recipe Review: Yum. This was a huge hit at the party. I couldn’t believe how fast it went. People loved it with chips and they loved it even more with fresh veggies. Could this actually be a healthy appetizer? I think so.

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