-
Prep time
10 minutes
-
Cook time
10 minutes
-
Serves
10
Author Notes
Not Yo Cheese is an easy-to-make, 3-ingredient recipe using dairy-free cheddar and cream cheese, a can of Rotel, and water. Simply put all the ingredients in a skillet, melt, and serve.
Use the Not Yo Cheese dip to build my favorite Not Yo Cheese Nachos. —FreeBelly
Ingredients
- Cheese Dip
-
7.5 ounces
Dairy-Free Shredded Cheddar (Daiya Preferred)
-
7.5 ounces
Dairy-Free Cream Cheese (Violife Preferred)
-
10 ounces
Diced Tomatoes & Green Chilies (Rotel Original Preferred)
-
1/2 cup
Water
- Nachos
-
12 ounces
Corn Tortilla Chips (Gluten-Free, Dairy-Free)
-
16 ounces
Refried Beans (Gluten-Free, Dairy-Free, Vegan)
-
1/2 cup
Diary-Free Shredded Cheese (Daiya Preferred)
-
1/2 cup
Red Onion (Diced)
-
1
Plum Tomato (Diced)
-
1
Avocado (Diced)
-
1
Jalepeno (Thinly sliced, Optional)
-
1/4 cup
Cilantro (Chopped)
Directions
- Cheese Dip
-
Set skillet or saute pan to medium heat.
-
Add Dairy-Free Cheddar, dairy-free cream cheese, a can of Rotel with liquid, and 1/2 cup of water to the pan.
-
Slowly combine ingredients as they melt together.
-
Once the cheeses have melted and completely combined, remove the pan from heat.
-
Transfer to your serving dish or airtight container.
- Nachos
-
Preheat oven to 350 degrees. Line a large baking sheet or casserole dish with parchment paper.
-
Arrange the corn chips on the sheet pan, evenly.
-
Top with spoonfuls of refried beans, dispursing throughout the pan over the chips.
-
Pour 2 cups of the cheese dip over the beans and chips. Next, sprinkle the shredded cheese on top.
-
Bake for 6-8 minutes in preheated oven or until the shredded cheese has melted. Once melted, remove from the oven and place the baking sheet on a heat-resistant surface.
-
Continue to build the nachos, evenly distributing the diced onions, tomatoes, avocado, sliced jalapenos, and cilantro.
-
Serve immediately as-is and enjoy.
See what other Food52ers are saying.