Vegan Cream Cheese Tex-Mex Dip - Key Lime Coconut

Name: Vegan Cream Cheese Tex-Mex Dip - Key Lime Coconut
Ingredients: 1 15-ounce can corn, (drained, or 1-1/3 cup fresh corn); 1 10-ounce can diced tomatoes & green chilies (undrained, I use Rotel brand); 1 15-ounce can black beans (drained & rinsed, or 1 cup cooked beans); 8 ounces vegan cream cheese (slightly softened, I use Miyoko's Plainly Classic Vegan Cream Cheese); 1 teaspoon chili powder; 1/2 heaping teaspoon garlic powder; 1/2 teaspoon cumin; pinch cayenne pepper

keylimecoconut.com

Two things I love about this vegan cream cheese Tex-Mex dip: it's delicious warm or cold, and it gets better every day after you make it. It also only has eight ingredients and is super simple to...

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Ingredients

1 15-ounce can corn, (drained, or 1-1/3 cup fresh corn)
1 10-ounce can diced tomatoes & green chilies (undrained, I use Rotel brand)
1 15-ounce can black beans (drained & rinsed, or 1 cup cooked beans)
8 ounces vegan cream cheese (slightly softened, I use Miyoko's Plainly Classic Vegan Cream Cheese)
1 teaspoon chili powder
1/2 heaping teaspoon garlic powder
1/2 teaspoon cumin
pinch cayenne pepper