Adapted from averiecooks.com
cups tater tots (about 45 whole tater tots), thawed and halved or roughly chopped
cup (meatless) meatballs, crumbled (try precooked shredded chicken, (meatless) chicken nuggets, tofu, tempeh, bacon, or bacon bits)
16-ounces sour cream (regular, light, vegan, or soy okay)
cups shredded cheese blend, divided (blend of colby, jack, mozzarella, Monterrey Jack, vegan, or soy-cheese)
teaspoons all-purpose seasoning blend, or to taste (Lowry’s, Trader Joe’s 21 Salute, Mrs. Dash, a pinch of garlic or onion powder)
salt and pepper, optional and to taste
Preheat oven to 375F and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside. Slice thawed tater tots in half or place a large pile on cutting board and roughly chop them; retain some size and texture and don't chop them too small. Transfer tater tots to a large mixing bowl. Add the meat or protein option, sour cream, add 1 cup cheese, seasoning blend, salt, pepper, and stir to combine. Transfer mixture to prepared baking dish, smoothing the top lightly with a spatula. Top with remaining 1 cup cheese. Bake for 30 to 35 minutes, or until top is bubbly and golden browned. Serve immediately with crackers, bread, pita chips or pita bread, tortilla chips, dip tater tots into it, or just eat it with a spoon. Store leftover dip in an airtight container and refrigerate for up to 3 days. I recommend eating leftovers taco casserole-style by setting a piece on top of a mound of crackers or chips and microwaving for about 1 minute. Dip can also be made fresh and served like a casserole, but I prefer it as a dip.