Cheesy Vegan Refried Bean Dip

Enjoying a primarily plant-based lifestyle

1 batch homemade vegan mozzarella, divided (tap for recipe; oil-free option) - or 1 to 1 ½ cups shredded vegan cheese (try mozz, cheddar, or pepper jack)

2 (15 oz) cans refried beans, pinto or black - check ingredients to make sure they don't include lard; often labeled "vegetarian"

¾ cup plain, unsweetened non-dairy yogurt or sour cream - see Notes for a silken tofu option

⅓ cup salsa verde - or your favorite salsa

1 (4 oz) can diced green chiles, drained

1 Tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon smoked paprika, optional

¼ teaspoon fine sea salt

black pepper, to taste

subheading: For serving:

sliced green onion

guacamole or sliced avocado

lime wedges

pico de gallo or sliced jalapeno

fresh cilantro

tortilla chips

Directions at myquietkitchen.com

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