Follow these steps for perfect results
water
white beans
canned
lentils
canned
green chilies
canned
nutritional yeast
cornstarch
lemon juice
salt
onion powder
garlic powder
cumin
salsa
carton
ground flax seeds
Combine all ingredients in a blender.
Blend until completely smooth.
Pour the mixture into a saucepan.
Heat over medium-low heat.
Stir constantly to prevent burning.
Continue stirring until the dip has thickened.
Ensure the mixture is heated through completely (about 10 minutes).
Serve warm.
Expert advice for the best results
Adjust the amount of green chilies for desired spiciness.
For a smoother dip, soak the beans and lentils before blending.
Add a pinch of smoked paprika for a smoky flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance and stored in the refrigerator.
Serve in a bowl garnished with chopped cilantro and a drizzle of salsa.
Serve with tortilla chips, crackers, or vegetables.
Pair with a side of guacamole and pico de gallo.
Complements the spice and richness of the dip.
The acidity cuts through the creaminess.
Discover the story behind this recipe
Popularized as a vegan alternative to traditional cheese dips.
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