Mexican Pepper Dip

August 07, 2015

I spied this recipe over at That\\\'s My Home and wanted to make it vegan for us. We love appetizers and Mexican, Tex-Mex food. This was really good, not very spicy (I served with pickled jalapenos on the side). A very yummy dip for a crowd.

2 tablespoons canola oil
2 green onions, minced (white and green parts)
1 poblano pepper, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly grated pepper
1 large tomato, diced and seeded
1 can (4 ounces) diced green chiles
1 jalapeno pepper, seeded and diced
1 package (8 ounces) Toffuti cream cheese
1/2 cup Toffuti sour cream
1 cup Daiya Pepper Jack shreds
1 green onion for top of cheese chopped
Chopped fresh cilantro for garnish
Tortilla chips or raw vegetables for serving

Saute the green onions and poblano pepper in the oil until tender, about 5 minutes over medium heat. Add the cream cheese, sour cream, tomato, green chilies, jalapeno pepper and cumin to the green onion...
See the full directions on my site

Nutritions

Calories
124

Sodium
271mg
11% DV

Fat
7g
11% DV

Protein
5g
10% DV

Carbs
9g
3% DV

Fiber
2g
10% DV

Vegan