Pepperjack-style vegan shreds, seasoned soyrizo and spicy jalapeños elevate this Cheezy Soyrizo Bean Dip into a bold, crowd-pleasing appetizer that’s perfect for parties and casual get-togethers.

Bowl of soyrizo bean dip on a plate with chips, over a green placemat

Fair warning: this Cheezy Soyrizo Bean Dip is addictively good and not aimed at those seeking a health-food option. It’s indulgent, cheesy, and savory—ideal for sharing with friends over Mexican lagers or margaritas. If you want a show-stopping appetizer that disappears quickly, this is it.

This recipe was inspired by my mother’s long-running bean dip. After going vegan, I missed that familiar flavor, so I created a plant-based version that keeps the spirit of the original while using vegan ingredients. My family sampled it and we all agreed it’s a suitable counterpart—gone within a single evening among four people.

Key components include melted vegan pepperjack shreds, bold soyrizo-style vegan chorizo, and tangy pickled jalapeños for heat. Textured vegetable protein (TVP) and black beans add texture and protein, while vegetarian refried beans create a creamy base. The result is a rich, flavorful dip with a satisfying mouthfeel that’s very simple to prepare—perfect for last-minute entertaining or a game-day spread.

Yield: 20 servings

Cheezy Soyrizo Bean Dip

Pepperjack-style vegan shreds, seasoned soyrizo and pickled jalapeños give this dip a lively, savory kick—an excellent choice for sharing with a crowd.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

1/2 cup (45 g) textured vegetable protein (TVP)
1/2 cup (120 ml) hot water
1 tablespoon (15 ml) tamari or liquid aminos
16-ounce (454 g) can vegetarian refried beans
15-ounce (425 g) can black beans, drained and rinsed
8 ounces (227 g) soyrizo or another vegan chorizo
2/3 cup (65 g) vegan pepper jack shreds
2–3 tablespoons (26–39 g) minced pickled jalapeños
2 tablespoons (30 ml) jalapeño brine
Pinch of cayenne pepper
1/2 cup (120 ml) water or vegetable broth

Instructions

In a small bowl, combine the dried TVP, hot water and tamari (or liquid aminos). Stir and let sit for about 10 minutes so the TVP absorbs the liquid.
In a medium-large pot over medium heat, combine the refried beans, black beans, soyrizo, vegan pepperjack shreds, pickled jalapeños, jalapeño brine and a pinch of cayenne. Cover and warm for 10 minutes, then add the rehydrated TVP to the pot.
Once the shreds are melted into the mixture, stir in water or vegetable broth to reach your preferred consistency.
Let the dip simmer another 10 minutes so the flavors meld. Serve warm with tortilla chips, crackers, or fresh veggies.

Nutrition Information:

Yield:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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Go ahead and indulge in this Cheezy Soyrizo Bean Dip at your next gathering—or make it simply because you crave something delicious. It’s easy to prepare, full of layered flavors, and guaranteed to be a hit with anyone who enjoys bold, cheesy-style plant-based fare.

What are some of your favorite dips?