Cheesy BBQ Pulled Pork Dip
Ingredients
- 8 oz Non-dairy cream cheese You could use a goat cheese log for this, or Kite Hill or VioLife's brands of vegan cream cheese.
- ½ cup Non-dairy Cheddar Cheese Shredded. I love Goat's cheddar, or VioLife's Just Like Cheddar (either the shreds or block) for this.
- ¼ cup Goat cheese log You could also substitute this with Kite Hill's ricotta, Boursin's dairy-free garlic and herb spread, or Primal Kitchen's Non-dairy queso (plant-based dip).
- 1 Can of corn Drained
- 1 Can of black beans Drained
- 3 tbsp BBQ seasoning
- 1 cup Shredded pulled pork Could be store-bought or homemade!
- ¼ cup BBQ sauce of choice Plus more for drizzle
Instructions
- Start by preheating the oven to 350*F. Use a cast iron skillet or spray an oven-safe baking dish with non-stick spray to prevent the dip from sticking during baking.
- In a microwave-safe bowl, zap 8 oz (1 cup) of the cream cheese in 30-second intervals until softened (no more than 1-2 mins.).
- Drain and rinse the cans of corn and black beans and set aside until next step.
- In a medium bowl, stir together cheeses, drained corn and black beans, BBQ seasoning and sauce, and shredded pulled pork until thoroughly combined.
- Place the dip into a baking dish and cook in the oven for ~30-35 minutes, or until a knife inserted into the center of the dip is hot to the touch. Drizzle with more BBQ sauce and serve with chips, veggies, or crackers. This will keep in a Tupperware container in the fridge for approximately five days.