No Beans Chili Cheese Dip
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 3 cups tomato sauce
- 3 cups vegetarian crumbles
- 1 packet Old El Paso Chili Seasoning Mix
- 2 cups old cheddar cheese, grated
Start by preheating your oven to 350 degrees.
Place the Yves into a large skillet and on medium-high heat, heat through for 5 minutes. (If you are using ground beef, sauté until cooked and drain the fat.)
Add the chili seasoning mix and the tomato sauce to the Yves and stir well to incorporate. Set aside.
Using your hand-held mixer, cream the cream cheese until smooth. Add the sour cream and mix together.
Spread the cream cheese mixture evenly in the bottom of a baking dish.
Top the cream cheese mixture with the Yves mixture. Spread evenly.
Lastly, top with the shredded cheese and bake for 25 minutes or until cheese is melted very well. If you like extra bubbly cheese, turn on your oven's broiler for the last 2 minutes. Keep a close eye on the cheese so that it doesn't burn.
Serve piping hot with your favourite nachos!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%