Black Bean Dip

Side view so you can see all the gooey-goodness inside!

You would think Paula Deen would be the anti-Christ when it comes to vegan food, but this weekend, when looking for a perfect game day snack, Ms. Deen's recipe came to the rescue. A few vegan modifications and it was just as delicious as any butter-laden recipe she has!

Black-Bean Dip
You can find Paula's recipe HERE.

Here is how I made it:
Ingredients:

• 2 cans black refried beans;
• 1 tomato, diced;
• 1 can of black olives, diced;
• 1/2 an onion, diced;
• 1 small can diced peppers (you can choose how hot you want these)
  
• 1 packet spicy taco seasoning;
• garlic salt, to taste;
• cayenne pepper to taste;
• 1 tub Tofutti cream cheese;
• 1 bag Daiya vegan cheddar cheese.

How to Make it:

1. Mix your beans, tomato, black olives, onion, 1/2 bag of Daiya cheese, taco seasoning and spices in a bowl;
2. In a casserole dish, cover the bottom with cream cheese (Paula says to grease the dish with butter- but this step is unnecessary!);
3. Next, layer on the black bean mixture.
4. Sprinkle remaining cheese on top.
5. Bake at 350 degrees for 30 minutes- until bubbling.
6. Serve hot.

You can make this without the vegan shredded Daiya too- just put some tin foil on top to protect the beans. Sure to appease even the most macho football fan!