Perfect for Super Bowl snacking or anytime you want a cheap, easy, healthy, and delicious snack.
A couple weeks ago we got the craves for a queso-y dip for chips. I wanted to keep it as low-fat as possible and didn’t want to use any commercial products. I also wanted it to be quick, simple, and inexpensive. Here’s what I came up with:
Easy White Bean Queso Dip
I like to use the Rotelle brand tomatoes with chilies because they deliver a nice amount of heat. If unavailable, your favorite tomato salsa (well drained) can be used instead. Serve with your favorite chips.
1 (15-ounce) can white beans, drained, rinsed, and blotted dry
1 (10-ounce) can Rotelle tomatoes with green chilies, well drained
3 tablespoons nutritional yeast
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon prepared yellow mustard
1/4 teaspoon cayenne (optional)
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
Sliced pickled jalapenos, for garnish
Combine all the ingredients except the lemon juice and jalapenos in a blender or food processor, and process until very smooth.
Transfer the mixture to a small saucepan and cook over medium heat until hot, stirring constantly so it doesn’t stick. Reduce the heat to low and continue stirring until thickened, about 10 minutes. Stir in the lemon juice, then taste and adjust the seasonings, if needed.
Transfer to a bowl and garnish with sliced jalapenos. Serve hot.
Note: You can spice this up however you like by adding more heat from the optional cayenne or adding some jalapenos or chipotles right into the dip. A little cumin or minced scallions make nice additions as well.
BTW, the cornstarch is added to thicken the dip, but if you don’t mind a texture that is a little thinner (though still creamy and smooth) you can omit the cornstarch.