By the Gracious Vegan
I have perfected this gem over time. I believe it was originally in an ad for mayonnaise, but I've tinkered with it several different ways since then, and now it is a pleasing dip that pleases a crowd. It can be served with chips or with vegetables.
Makes about 2 cups
Stir all ingredients together until well mixed. Bake in small, covered ovenproof dish, 350 ⁰ for 30 minutes until bubbly (or microwave for about 5 minutes).
1 can (16 oz.) refried beans (or 1.5 cups pinto beans, drained, mashed)
1 can (4 oz.) chopped green chilies
1/4 cup vegan mayonnaise (I use Kim Campbell’s Tofu Cashew Mayonnaise, which contains no oil)
2-3 Tablespoons nutritional yeast
¼ teaspoon or more Tabasco or sriracha sauce (or you can mince a chipotle chili and add adobo sauce if you prefer smoky-spicy)
Timing: about 15 minutes (if you microwave it -- about 45 minutes if you bake it)
Nutrition: Whole-food unprocessed; WFPBNO