Vegan Tex-Mex Dip

Preheat the oven to 375°F and lightly grease a shallow baking dish.

Combine the soy cream cheese and grated soy Cheddar in a large bowl, stirring until well blended.

Add the vegetarian refried beans and Mexican chili powder to the cheese mixture, stirring until fully incorporated.

Transfer the mixture to the prepared baking dish and smooth the top with a spatula.

Bake for 12-15 minutes until the dip is heated through and the top is lightly browned.

Remove from the oven and let cool for 2 minutes before serving warm with tortilla chips, vegetable crudités, or crackers.