If you're having a New Year's Day party and are looking for an appetizer, this one might be a nice addition to the table.
Hot Corn Dip
Adapted
from Trisha Yearwood recipe
Cooking
spray to grease
1 11-ounce
can Mexican corn w/black beans, drained
1/2 green
pepper, small dice
2 green
onions, diced
1 cup
vegan cheese (we mixed cheddar Daiya and vegan Trader Joes' mozzarella )
1/4 cup
soy parmesan cheese
1/2 cup
vegan mayonnaise
chilli
powder (to taste)
hot
sauce (optional)
Preheat the oven to 350 degrees. Grease casserole dish.
In a medium bowl, mix all ingredients together. Spread mixture into prepared casserole
dish and bake uncovered until bubbly around the edges. Approximately 20 minutes. Serve dip warm with corn chips.
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