Sometimes a recipe speaks to you. Its creamy goodness may be something from your past or something you’ve been craving but avoiding. This is one of those recipes, even the name “chili cheese dip” gets my mouth watering. I was out of corn tortillas but it didn’t matter, I just couldn’t wait to try this recipe.
I can’t ever remember eating Chili Cheese Dip but boy was I ready after having a great workout earlier. I’m starting a running program and the idea that I could eat this dip without guilt was even better. There are cashews in this recipe and they add creaminess but some of you may be avoiding added fats. If that’s the case, try substituting 1 can of drained cannelloni beans for the cashews. But you should note that cashews is one of many “healthy fats” that our bodies need and in moderation the benefits far outweigh the cons.
Dr. Weil has a great read about how to portion a healthy balance of nuts into your diet without increasing your caloric intake.
This dip has a spicy tang from the salsa and the satisfying addition of black beans balance out the other flavors and add the heartiness any good bean dip or chili should have.
My plan was to serve it at a gathering of my long-time gourmet club friends. We’ve been having “gourmet” gatherings for over 25 years. I’m hosting this time in Boulder and they’re all coming from California. The theme: “Vegan Mexican” and this will be our starter.