Vegan Cheeseburger Dip

Amazing Vegan Cheeseburger Dip will dazzle at your next dinner party, delivering all the traditional flavors without meat or dairy. It’s perfect for guests who enjoy plant-based options.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

This is now my favorite dip—decadent, addictive, and bursting with flavors. My son and I couldn’t stop eating it!

This is a winner recipe that you will have to print and keep close by. It is cheesy and gooey, with all the taste of a cheeseburger in a dip. Delicious served as a dip or a sandwich spread.

 

Vegan Cheeseburger Dip Recipe

Ingredients For Vegan Cheeseburger Dip

  • Onion: Adds a foundational savory flavor that becomes sweet and aromatic when sautéed, enhancing the depth of the dip.
  • Garlic: Delivers a robust, pungent kick that intensifies the savory notes, essential for building a rich flavor base.
    • Parsley: Fresh parsley adds a burst of color and a slightly peppery taste, brightening the dish’s flavors.
    • Vegan Crumbles: Plant-based crumbles add a meaty texture, absorbing flavors and mimicking traditional cheeseburger heartiness.
    • Diced Tomatoes: Juice creates a saucy consistency, while chunks provide a mild, sweet flavor complement.
    • Bragg’s Liquid Aminos, Tamari, Coconut Aminos, or Soy Sauce: Each adds deep umami flavor, enhancing the savory aspect without meat.
    • Smoked Paprika: Introduces subtle smokiness, echoing charred burger flavors and adding complexity.
    • Cayenne Pepper: Provides adjustable spicy warmth to the dish.
    • Vegan Cream Cheese: Adds creamy, smooth texture and rich, tangy undertones, binding the ingredients.
    • Vegan Shredded Cheese: Melts for a gooey texture and cheesy flavor, some reserved for topping.
    • Spring Onion: Garnishes with a crisp, oniony bite, enhancing the creamy dip’s appeal.
     

    How To Make Vegan Cheeseburger Dip

This recipe is literally so easy to prepare, saute onions, garlic, parsley, add vegan crumble, diced tomatoes, spices. Then cool slightly, add vegan cream cheese, vegan cheese shreds and mix well. Bake until bubbly!

For this recipe, you can use 1 cup of any of your favorite meatless crumbles such as Beyond Meat Beefy Crumble,  Gardein Beefless Grounds but,  I made my own from my Black Bean Burger recipe. I just used my already baked burger and crumble.

If you live in locations where vegan cheese is not available then make your own, my Vegan Cheese Sauce in this recipe is great to substitute or shred my Vegan Cheddar Cheese.

My Roasted Fennel Hummus,  Spinach Artichoke Dip, and Olive Dip to name a few are best for you.

Best Vegan Cheeseburger Dip

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Vegan Cheeseburger Dip

Vegan Cheeseburger Dip

Amazing Vegan Cheeseburger Dip will be a huge hit at your next dinner party, it has all the taste of traditional cheeseburger dip minus the meat and dairy!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: vegan cheeseburger dip
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 244kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup onion finely chopped
  • Two cloves garlic minced
  • 1 tablespoon parsley chopped
  • 1 cup vegan crumbles (I used my burger recipe see notes above)
  • 1 15-ounce can of diced tomatoes, do not drain
  • 1-2 tablespoons Bragg’s liquid aminos tamari, coconut aminos or soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Cayenne pepper
  • 8 ounces vegan cream cheese
  • 8 ounces vegan shredded cheese reserve 1/3 cup for topping
  • spring onion for garnish

Instructions

  • Preheat oven 375 F. Heat oil in a skillet over medium heat, add onion and saute until soft about 2-3 minutes. Stir in garlic in garlic and cook for another minute, add parsley and stir.
  • Add vegan crumbles and stir to coat. Add diced tomatoes, Bragg’s liquid aminos, smoked paprika and cayenne pepper. Continue cooking until flavors blend, remove from stove and transfer to a large bowl and allow to slightly cool.
  • Add vegan cream cheese, vegan cheese and stir to fully combine. Spread in a baking dish, sprinkle with remaining cheese shreds and bake for 25-30 minutes.
  • Garnish with chopped spring onions and serve with tortilla chips.

Nutrition

Calories: 244kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 562mg | Potassium: 113mg | Fiber: 4g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg

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6 Comments

  1. Thank you very much for sharing.

    Do you think substitutions for tomatoes will work.

    Like say roasted red peppers?

    Looking Forward to tasting it myself.

    1. Thank you, so happy you love it like I do, I’m getting ready to redo my Spinach artichoke dip, so yummy as well

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