Spicy Green Chile Bean Dip

Spicy Green Chile Bean Dip Recipe

By Brand New Vegan


1 cup warm water

1 Tbs Sugar

2 1/4 tsp Active Dry Yeast

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

2 1/2 cups Bread Flour

1/2 cup Onion (chopped)

2 cloves Garlic (minced)

3 Tbs Flour

1 1/2 cup Vegetable Broth (low sodium)

1/4 tsp Ground Cumin

1/4 tsp Ground Pepper

1/4 tsp Oregano

1/4 tsp Salt

1 cup Hatch Green Chiles (roasted, cleaned, chopped)

1-2 Jalapeños (optional)

1 Tbs Chili Powder

1 1/2 tsp Ground Cumin

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Red Pepper Flakes

1/2 tsp Oregano

1/2 tsp Paprika

1/2 tsp Ground Pepper

1/2 tsp Salt

1/8 tsp Ground Cayenne

1/4 cup water

1 Tbls Corn Starch

1 tsp Molasses

1 can Refried Beans (15oz, fat free)

1 can Fire Roasted Tomatoes (150z)

1 can Green Chiles (4oz, chopped)

Vegan Parmesan


1Microwave 1 cup water for 50 seconds

2Stir in sugar and yeast - let sit 10 minutes

3Add salt and flour

4Mix in stand mixer until dough forms a ball and pulls away from sides

5Cover and let rise in warm place

6Saute onion and garlic in a little veggie broth until softened

7Sprinkle on flour and stir to coat onion mixture

8Let brown a bit and slowly add remaining broth, whisking to remove clumps

9Add seasonings and stir to combine

10Stir in chiles until thickened

11Pulse in blender a few times for smooth consistency

12Set aside

13Whisk all ingredients in a small bowl

14Can be stored in air-tight container for future use

15On a well floured surface, roll out dough into a log

16Cut into equal sizes and form little dough balls

17Place on parchment lined oven proof frying pan

18Form a circle around outside edge of pan with dough balls

19Mix Refried Beans with 4 tsp of Taco Mix and place in center of pan

20Top beans with drained, canned green chiles and spread to coat

21Top chiles with drained tomatoes and spread to coat

22Top tomatoes with 1/4 cup enchilada sauce and spread to coat

23Brush dough with eggless wash mixture and sprinkle with vegan parmesan

24Bake at 375 degrees for 20 minutes

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