Anyone who knows me, knows I love watching football while devouring game day dishes. So when I went vegan, I knew I had to come up with some plant based alternative before fall arrived. I must say I think I hit the spot with this delicious, comforting, gooey, vegan bac’n cheeseburger dip. It’s so quick and easy to make; perfect for your next game day or get-together. Keep reading for the recipe!
Cooking Level: Easy
Time to Prepare: About 30 Minutes
Serves: 6-8 as an Appetizer
1 Large Yellow Onion- Diced
1 TBSP Olive Oil
1 Bag of Beefless Crumbles(about 14 oz. I used Gardein)
1 1/2 Cups Ketchup
1/3 Cup Yellow Mustard
1/4 Cup Vegan Mayo
6 oz of Vegan Cream Cheese (I used Tofutti)
4 oz of Vegan Shredded Cheddar(about half a bag. I used Follow Your Heart)
1/3 Cup of Vegan Bac’n Pieces (I used McCormick’s)
3 Scallions Finely Chopped (Green Tops Only)
Preheat oven to 450° (Seriously, make sure it’s 450° or your vegan cheese won’t melt.)
Add olive oil to a large pan over medium-high heat. Add onion and cook until translucent (about 10 minutes). Once the onions are cooked, add the beefless crumbles and stir until everything is completely broken apart and the crumbles are warmed. Then add the ketchup, mustard, vegan mayo, and vegan cream cheese. Stir until everything is fully combined and warm. Transfer to an oven safe dish (I used an 8 X 8) and top with vegan shredded cheddar and the bac’n pieces.
Bake for 10 to 15 minutes or until the cheese has melted. Garnish with scallion greens and serve with crackers, Fritos, sliced Italian bread , tortilla chips or anything you want for dipping. The possibilities are endless!