Vegan Hot Cheesy Corn Dip - Slender Kitchen
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Vegan Hot Cheesy Corn Dip

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74
Calories 
9g
Carbs 
4g
Fat 
1g
Protein 
3
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

This conversation is sponsored by Silk. The opinions and text are all mine.

Queso dip may be my number one weakness when it comes to sticking to my healthy eating routine, especially during football season when it seems to be everywhere. I can’t really imagine anything better for watching a big game and kicking back with friends and family.

However since I have been trying to adopt a more plant based diet and sticking to a meat and dairy free Monday, enjoying my favorite queso has become a challenge. That was until I found a way to make my favorite cheesy dip meat and dairy free with Silk Almondmilk. Trust me, no one will suspect this this gooey, cheesy, slightly spicy dip packed with sweet corn and tomatoes is meat and dairy free. I could eat it by the tubful.

Interested in trying a more plant based diet one day a week. Join the #MeatlessMondayNight challenge and start by sidelining meat during Monday Night Football games this season? Visit Silk Sideline Meat for recipes and a chance to win the Ultimate Game Day Room Makeover!

Prep Time

Vegan Hot Cheesy Corn Dip

31
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

12
  • 2 tbsp. olive oil
  • 2 U garlic cloves, minced
  • 1 U jalapeno, seeded and minced
  • 2 tbsp. flour
  • 2 cups unsweetened Silk Almondmilk
  • 2 cups vegan shredded cheddar cheese
  • 10 oz. diced tomatoes with green chilies, drained
  • 14 oz. canned corn, drained and rinsed
  • 1/4 cup green onions, chopped
  • 1 tsp. cumin
  • Salt to taste

Nutritional Facts

Serving Size: 
1/4 cup
Amount Per Serving
Calories 74
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 230mg
10%
Total Carbohydrate 9g
1%
Dietary Fiber 1g
2%
Sugars 2g
Protein 1g

Directions

  1. Heat the olive oil over medium heat. Once hot add the garlic and jalapenos. Cook for 30-60 seconds until fragrant.
  2. Add the flour and whisk until light brown, 1-2 minutes.
  3. Slowly add the almond milk, whisking as you add it. Continue to whisk and cook for 4-5 minutes until it thickens. Remove from heat.
  4. Whisk in the cheese, one half cup at a time. Once fully melted add more cheese until you have added it all.
  5. Stir in the diced tomatoes, corn, green onions, and cumin. Taste and season with salt.
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Vegan Hot Cheesy Corn Dip
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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