Nacho dip is a family favourite at our house.  It's a perfect munchie dinner for movie night or a delicious easy vegan dish to bring to girl's night or your next pot luck.  I have tried so many nacho dip recipes, and I keep coming back to this one over and over again. It reminds me of the nacho dip that I used to get at Foodland with a seasoned cheesy base topped with salsa and shredded cheese but dairy free!

It takes about 10 minutes to make and you can add all your favourite seasonal veggies and nacho toppings to make it super fresh colourful.  I love to layer on lots of chopped lettuce, cherry tomatoes and green onions.  Sometimes I'll even add corn and pickled jalapeño peppers.  It just depends on what I happen to have in the fridge at the time.

Ingredients:

1 package Fauxmagerie Zengarry Smoked Cheddar cheese

1 package Fauxmagerie Zengarry Double Cream cheese

1 package taco seasoning

3/4 cup salsa

1/4 cup vegan shredded cheese

1 cup chopped romain lettuce

2 chopped green onions

1/4 cup sliced, pitted Kalamata olives

1/4 chopped cherry tomatoes

Instructions:

• Add the 2 Zengarry cheeses to a food processor with the taco seasoning and process until well mixed.  Transfer the mixture to your serving dish (I just used a glass pie plate) and spread it out evenly.
• Top the cheese mixture with the salsa and shreds.  Layer on all your toppings and serve cold with your favourite nacho chips or pita bread points.

Optional toppings:  corn, jalapeños, black beans, cilantro, chopped peppers.