Fully Loaded Queso Dip
Some people might think eating a dip for a meal is crazy, but when that dip is fully loaded with vegetables and beans, think again. Dive into this year's Cinco de Mayo recipe with all the gooey deliciousness without the saturated fat and excess calories. What's for dinner? DIP!
Ingredients
Setup
- 1 cup raw cashews
- 2 small or one large russet potato, peeled and diced
- 2 large carrots, peeled and large chopped
- 3/4 cup nutritional yeast
- 1 cup unsweetened and plain plant-based milk
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 2 teaspoon2 onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 14-oz can diced tomatoes and green chilies (like Rotel), drained – optional for a chunky queso
- 1 14oz can black beans, drained
- 1 cup frozen corn, drained
Directions
Place the diced potatoes and carrots in a small pot and cover with water. Bring to a boil and cook until the vegetables are tender, about 10 minutes.
In a blender, combine the softened cashews, cooked potatoes and carrots (drain the water first), nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric, salt, smoked paprika, and cayenne pepper.
Blend on high until the mixture is completely smooth. If the queso is too thick, add a bit more milk until you reach your desired consistency. Taste and adjust the seasoning if needed. If using, stir in the diced tomatoes, green chilies, black beans, and corn after blending for a chunky texture.
Transfer the queso to a pot and warm it up over medium heat, stirring frequently to avoid sticking. Serve warm.
Optional garnishes: avocado, cilantro, lime wedges, green onions, jalapenos
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