Vegetarian Nacho Dip

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As I am staring at age 40 in less than a year, there is one thing for sure…my stomach isn’t what it used to be. I am a Midwest girl, meat was practically my middle name. Not anymore, my stomach as decided to be sensitive to all kinds of things including most meats. Ground meat is the worse for me so imagine my delight in finding a vegetarian alternative! MorningStar Farms® has created Crumbles™, meaning they have plant based alternative to ground meats. They come frozen and all you do is warm them up and add them in place of your ground meat in your recipe

I decided that I wanted to update my go-to favorite nacho dip and use the crumbles in the dip. I actually used both the MorningStar Farms® Grillers® Crumbles™ and MorningStar Farms® Chipotle Black Bean Crumbles™ flavors in the recipe and it turned out fantastic. It is important to incorporate more vegetables in my diet at my age because it really is a lot harder to maintain health when you are near 40, with being tired a lot and working, my body definitely needs more vegetables and less food that makes my body work in over-drive to break down the food.

The best part about this recipe? I made it and didn’t tell anyone what was in it and my kids didn’t even taste the difference. I have personally eaten the MorningStar Farms® Grillers® for years so I knew the crumbles would be the perfect addition to my dip.

I headed to my local Walmart to find the MorningStar Farms® Crumbles™ in the freezer section! And if you are an Ibotta user, you can buy any 3 MorningStar Farms® products at Walmart, earn $3! (offer valid through January 2017)

 

The recipe is simple with just a few ingredients and takes less than 10 minutes to make! Cheese, crumbles, corn, Salsa and hot sauce!

 

 

Vegetarian Nacho Dip

Ingredients:

2 C. MorningStar Farms® Crumbles (I used a cup of each flavor, MorningStar Farms® Grillers® Crumbles™ and MorningStar Farms® Chipotle Black Bean Crumbles™)

1 lb. reduced fat Block cheese

1 C. Great Value™ Frozen Corn

1 C. Reduced Fat Mexican shredded cheese

1/2 C. salsa

5 or 6 drops Hot Sauce

 

Instructions:

  1. Cut block cheese into blocks and melt in a medium saucepan, meanwhile in a separate pan, cook your crumbles and corn on medium. They come frozen but thaw and cook in a couple minutes (hello time saver!)
  2. After cheese is melted, add the crumbles, salsa and hot sauce, gently stir. Lastly add the shredded cheese and stir until almost melted.
  3. Enjoy!

 

 

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace

Comments

  1. This look really good! I know what you mean about nearing 40. I’m there myself, and am always looking for ways to make my favorite snacks better for me.

    What a great post!

  2. This dip looks really good and I love the addition of the MorningStar Farms products and corn. I can’t wait to make it for my next football party! [client]

  3. Always looking for things that are good for me and this sounds good

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