HOT PINTO BEAN DIP RECIPE - A CROWD PLEASER - VEGAN IN THE FREEZER

Hot Pinto Bean Dip Recipe - A Crowd Pleaser - Vegan in the Freezer image

Provided by @MakeItYours

Number Of Ingredients 7

3 cans organic Pinto Beans, drained
1 Tablespoon chili powder
1/2 teaspoon Spike Vegit Spice, so good in so many things
1/4 teaspoon paprika
1 teaspoon salt
10 oz. package Teese Vegan Cheese alternative
1/2 cup drained chopped plum tomatoe

Steps:

Put the drained beans and place in a large mixing bowl
Cover with a plastic wrap that is microwaveable safe.
Heat the beans in the microwave on high for 4 minutes.
The beans mash easier after heating.
Mash the beans with a potato masher. It takes a little while. I will also go in and use the back of a fork too.
You can do this in a food processor too but be careful not to go too far and make it like the consistency of baby food
Add all the spices, the tomato and the complete package of the 'nacho cheese'.
Stir well.
Recover bowl and heat in microwave for a minute or two stirring in between minutes.
Again, stir well and serve with your favorite chips or veggies such as cauliflower, carrots and celery.
IF FREEZING:
Let cool to room temperature.
Package in rigid sided containers
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator from 6 to 8 hours.
When serving -
Cover and put back in the microwave and heat for about a minute. Depending on the size bowl you are heating.
Ready to serve.