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Soy bean dip with cheese


Soy bean dip with cheese

A baked vegetarian bean dip, made with black soybeans

A dairy-free baked bean dip recipe with a powerful soy punch. Made with black soy beans, tofu and soy cream cheese, this is a tasty high-protein bean dip for special occasions. Black soy beans are mashed with taco seasonings, salsa and a bit of soymilk and tofu to create a super creamy vegetarian bean dip.

Recipe courtesy of the Soy Foods Council


  • 8 ounces soy cream cheese, softened
  • 1/2 cup firm silken tofu
  • 1/2 cup soymilk
  • 1 egg
  • 1 Tbsp taco seasoning mix
  • 1 cup shredded, cheddar flavored soy cheese
  • 1/4 cup salsa
  • 1/4 cup black soybeans, mashed


Preheat oven to 350 degrees.

Combine cream cheese, tofu, soymilk, egg, and taco seasoning mix until well blended. Stir in shredded soy cheese, salsa and mashed black soybeans.

Pour mixture into a 6-inch spring form pan or 1- quart casserole dish.

Bake for 30 to 35 minutes or until browned around the edges and a knife inserted near center comes out clean.

Allow to cool slightly before serving, and serve either warm or chilled. Top with extra sour cream and salsa, if desired. Enjoy your bean dip made with heart-healthy black soybeans!

Like cooking with healthy black soy beans? Here's a few more recipes to try:

  • Veggie burgers with black soy beans
  • Vegetarian taco wraps with black soybeans
  • Low-carb vegetarian barbecue baked beans
  • Sweet Korean black beans
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