Loma Linda FriChik Cheesy Bean Dip
Dig into this delicious, homemade protein-rich dip made with meatless chicken, beans and vegan cheese. Creamy, cheesy and perfect for dipping your chips!
4
15-20 oz. can of boiled Black Beans
4-5 pieces of Loma Linda’s FriChik
1/2 cup salsa
1 cup Daiya’s shredded Cheddar Cheese or any vegan melting cheese of your choice
1/2 cup chopped spring onions
2 jalapeno peppers, finely chopped (adjust the quantity as per taste)
1/2 cup corn kernels
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin powder
juice of half lemon
1 tbsp minced cilantro
Pre-heat the oven at 375F and grease the baking dish.
Begin with roasting the FriChik pieces in a non-stick skillet till they brown on both sides. Shred and keep aside.
In a mixing bowl, take ¾ can of black beans and mash. Add in the shredded FriChik and all the other ingredients except cheese and mix well.
Spread the mix on the bottom of the baking dish and top it with vegan cheese and salsa.
Bake this for about 20-25 minutes or till the cheese bubbles and browns on the top.