CHILI

CHEESE DIP

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.

INGREDIENTS

Cashews Unsweetened Non-dairy Milk Chili Powder Nutritional Yeast Orange Bell Pepper Lemon Yellow Mustard Yellow Onion Black Beans Fresh Salsa Taco Seasoning Tortila Chips

FRESH

Soak the raw cashews.  Place the cashews, almond milk, nutritional yeast, bell pepper, chili powder, lemon juice, mustard, and salt in a blender and blend for a few minutes until smooth. Set aside.  Sauté the onions in a large frying pan for a few minutes, stirring so they don't stick. 

Add the beans, salsa, taco seasoning, and heat for about 5 minutes to combine flavors.  Pour in "cheese" sauce and continue to combine. Heat through.  Serve with crackers or baked tortillas. 

Cut each tortilla into 6 triangles.  Preheat oven to 390°, and place 'chips' in a single layer on a baking sheet.  Sprinkle or spray a small amount of water over the chips and lightly salt.  Bake for 8-10 minutes. 

BAKED TORTILLA CHIPS

TASTY

THOUGHTS

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.

ENDLESS

RECIPES

TRY THIS HEALTHY RECIPE

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