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.
2 cups 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 tsp. salt
1/2 tsp. onion powder
In a medium pot, fill with water and add the beans. Heat on high for 5-10 minutes.
Drain 2/3 of the water and mash beans with a potato masher, or use an immersion blender.
Transfer mix to a medium pan and heat on medium high.
Add in the lemon juice, cilantro, scallions, salsa, garlic powder, cumin, nutritional yeast, chili powder, onion powder, and salt. Stir well and cook 5-10 minutes until sauce is nice and thick and serve.