Vegetarian Who Dey Dip
I’m not really one for blogging about recipes. Shoot, I hate recipes in general, whether in blog form or not.
The majority of the food that I make at home is birthed from inspiration (Food Network, Cooking Channel) and hunger/craving.
And while the chefs/shows that I watch do involve recipes, I rarely follow them to the tee, I just glean inspiration about the overall concept of a meal.
Another big inspiration for the majority of my cooking is birthed from my social calendar.
If I have an invite to be somewhere and the invite says, “bring a dish to share,” chances are I’ll come up with something to make/take.
Which brings me to this recipe…
Got an invite to Bob and Erin Marie’s Monday Night Football Bengals vs. Steelers Party and without skipping a (heart) beat I knew I just HAD to make something football, Cincinnati and Bengals related!
And that’s how my “Vegetarian Who Dey Dip” was born! I went with “Who Dey Dip” since I didn’t want to be accused of any copyright infringement by Skyline. 🙂 Oh crap! What if the Bengals come after me! :*(
I decided to veg-ize the classic Skyline’s “Famous Chili Dip”. (Which isn’t really named correctly, because I was surprised as to how many people, locally, didn’t know what it was.)
- Two containers of softened cream cheese
- Two packages of MorningStar Farm’s Meal Starters Grillers Recipe Crumbles
- Two small onions (or 1 medium or large onion), finely diced
- One can of crushed/diced tomatoes
- 1-2 cups of Veggie broth/stock
- One packet of your favorite Cincinnati-style chili seasoning
- Red pepper flakes, to taste
- One (or two, depending on how much cheese you like) package(s) of your favorite finely, shredded cheese. (I like the “Mexican” or “Fiesta” blends.)
- Saute onion in oil, until softened.
- Add crumbles.
- Add tomatoes.
- Add chili seasoning.
- Add veggie stock to achieve desired liquid consistency. I prefer it to be a little on the runnier side.
- Stir everything together.
- Bring to a boil.
- Spread softened cream cheese evenly on bottom of oven-safe dish of your choice. Set aside.
- After chili has boiled, pour over cream cheese, covering completely.
- Cover chili with desired amount of cheese.
- Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.
- Let stand 5-10 minutes before serving.
- Serve with nacho or corn chips.
This is how the dip looked last Monday night, BEFORE the party…
Not even half way through the party, the dip was half way done! (You can kinda see it in the pic that Bob took. It’s past the beer I’m standing in front of.)
I got a lot of queries on the interwebs about my dip and I knew that they were all wondering how the heck would it be possible for a vegetarian chili dip to taste good.
To all the skeptics…the proof’s in the tweets!