1 pkg softened Tofutti Better than Cream Cheese
2 cups (or so) of vegan chili
1 c cooked corn (I used 2 ears of steamed corn. It was AMAZING.)
Preheat the oven to 350˚. Spread the softened Better than Cream Cheese in a square glass baking dish. Pour the chili in and smooth it with a spatula. Sprinkle the corn on top. Bake for about 20 minutes.
We filled tortillas with it, topped with guacamole, salsa, and lettuce. It's also good as a dip.