A vegetarian version of my original Taco Dip and just as delicious, my Vegetarian Taco Dip will be a crowd pleaser at any party. Enjoy!
I posted my Taco Dip recently and my girlfriend, Kim, asked me to make it for her daughter’s graduation party. Her daughter, Paige, is a vegetarian. I created this vegetarian version simply replacing the ground beef with two types of beans and now Paige can enjoy this delicious dip too.
I use kidney and black beans instead of the ground beef. You can also use all of one or the other, but I like the combination of the two beans. It’s even easier to make requiring no cooking before baking.
The aji rocoto adds some heat to this dip. I use 2 teaspoons when preparing this dip, but I suggest you try 1 teaspoon first and see if it is spicy enough for you. My family loves hot spicy foods. My husband’s face turns red and he sweats from his head down looking like he’s in severe pain. When I ask if he is alright he nods and digs in for more.
My brother, Eric, suggested using aji amarillo if aji rocoto is not readily available. Look for both ajis in the Hispanic section of your market. If you can’t find it in your local market then check online. It will be a worthwhile purchase as it can be used to spice up your favorite dishes. Enjoy my Guacamole and see how aji rocoto can bring any dish to another level.
For all you vegetarians out there, this is for you. ¡Al ataque!
Thanks for visiting…
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can black beans, drained and rinsed
- 4 tablespoons Taco Seasoning
- 1 - 2 teaspoons aji rocoto paste* (try 1 first)
- 1 (8 ounce) can tomato sauce
- 2 (8 ounce) packages cream cheese
- 2 cups shredded cheddar cheese (recommended: Mexican blend)
- Have a 9.5 inch pie plate ready.
- If serving right away, preheat oven to 400 degrees. Otherwise, dip can be prepared and refrigerated until ready to serve.
- Combine beans, Taco Seasoning, aji rocoto, and tomato sauce in a large bowl.
- Spread cream cheese to cover the bottom of pie plate.
- Layer with the bean mixture covering all of the cream cheese.
- Top with shredded cheddar cheese. I use a Mexican mix.
- Place in a 400 degree oven for 15 minutes. I usually cook mine in a toaster oven.
- Serve with tortilla chips.
- ¡Al ataque!
If you like spicy, add more aji rocoto and enjoy!
This dip can be prepared ahead and refrigerated until ready to bake.