I absolutely love this dip! This queso was a labor of love to get just the right consistency and flavor I was looking for. When I want to make nachos, or enchiladas, this is my go to recipe. This easy homemade “cheese” dip is wonderful right off the stove.
Yield: 2 cups
1 15 oz. can of navy beans
1/2 lemon; juiced
3 scallions, chopped
1/2 cup cilantro, minced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 cup salsa; any kind you like
1/2 cup nutritional yeast
1/2 tsp. chili powder
1/2 tsp. onion powder
In a medium pot, heat the beans in water 5-10 minutes until soft.
Drain 2/3 of the water and mash beans with a potato masher, or use an immersion blender.
Add in the lemon juice, cilantro, scallions, salsa, garlic powder, cumin, nutritional yeast, chili powder, and onion powder. Stir well and cook 5-10 minutes until sauce is nice and thick and serve.