You just can’t get any easier than this…a five ingredient dip that takes less than 2 minutes to pull together and will disappear just as fast.
I found this awesome recipe and although the original wasn’t vegan, I changed a few ingredients and made this a cheesy vegan dip that is sure to become one of your favorites.
I substituted the monterey jack cheese with Daiya vegan mozzarella cheese, the parmesan cheese with nutritional yeast and regular mayonnaise with Vegenaise.
My nutritional yeast is the large flake version, so I put it in my Mr. Coffee coffee grinder and made it into a fine parmesan texture.
My husband, (who hasn’t fallen in love with vegan cheese yet and has to have “real” cheese) really liked it, but said the nutritional yeast was a little too much. I happen to absolutely love nutritional yeast so I didn’t really notice it to be overpowering. For me, the more the better! However, if you don’t want a strong nutritional yeast flavor, you may want to reduce it by maybe a 1/4 cup.
And, there’s probably a reason the recipe is called “hot” corn dip…it 110% tastes better “hot” out of the oven than after it has cooled down, so definitely make sure you serve it hot!
Tip: Corn is the #1 GMO crop being produced today. Please make sure the corn you use is ORGANIC to avoid GMO’s. The same if you use corn chips – get ORGANIC or non-GMO corn chips. I used 365 Brand from Whole Foods for both the corn and corn chips.
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door: