Prep Time: 10 minutes
This spicy vegan queso dip comes with a kick. It pairs perfectly with chips or veggies plus it can be a sauce for tacos, vegan enchiladas, potatoes and other starchy faves.
If spicy isn't your jam, then leave out the jalapeno and only use half the amount of the taco seasoning. It's just as good but a bit gentler on the palate.
This dip is very easy to execute, which makes it one of my most popular go-to snack recipes. It's also a healthier alternative to traditional queso. Healthy Bonus: there's no oil in this recipe (and it's so delicious you don't miss it.) Game on!
1 can (12-15 oz), Cannellini beans (use the water in the can too)
1 can (12-15 oz), chopped roasted tomatoes
1 small can (2.25 oz), mild green chilies
1/2 cup, nutritional yeast
1/4 -1/2 jalapeño pepper, seeded & chopped (*use 4-6 slices of canned jalapeño if you prefer)
1/2 packet, taco seasoning *or 1.5 TBSP of taco seasoning
seal salt, to taste
Place all ingredients (minus sea salt) in a blender or food processor. Blend on medium-high speed until smooth, about 2-3 minutes
Use a wooden spoon or spatula to slowly mix in the sea salt until the desired flavor is achieved
Serve with chips or your favorite crunchy veggies
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.